Beets with Fennel | RICARDO

Ingredients

• 8 beets, peeled and cut into small wedges
• 6 cloves garlic, peeled
• 2 tbsp (30 ml) olive oil
• 1 tbsp fennel seeds
• 1 1/2 tsp (7.5 ml) celery salt
• 1 tbsp tarragon leaves, chopped