Beet Salad over Roasted Fennel Cream - Kosher.com

Ingredients

• 2 bulbs fennel, layers separated and washed, then cut into equal-sized pieces, fronds reserved for garnish
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 cup Manischewitz Vegetable Broth, plus more as needed
• 3 pre-cooked beets, such as Gefen, diced
• 1/3 cup red grapes, halved
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup Tuscanini Red Wine Vinegar
• 1/4 cup Tuscanini Red Cooking Wine
• 2 tablespoons red grape or balsamic reduction, such as Tuscanini
• 2 tablespoons sugar
• 1 small candy cane or yellow beet, thinly sliced on a mandoline
• 5 leaves fresh mint
• 1/4 cup whole-grain mustard (optional)