Fennel roasted beetroot with orange & pistachio
1
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 1 hr 5 min • Serves: 6 • Difficulty: Easy
Earthy beetroot is in season and makes a vibrant side-dish with this citrussy sweet-and-sour dressing
Ingredients
Beetroot
6 individual, small
Calorie controlled cooking spray
4 spray(s)
Fennel Seeds
1 teaspoon(s), level
Freshly squeezed orange juice
60 ml
Orange
1 zest(s) of 1
Balsamic vinegar
2 tablespoon(s)
Pistachios
20 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Add the beetroot to a large roasting tray and mist generously with the cooking spray. Season, and sprinkle with the fennel seeds, tossing everything together. Roast in the oven for 1 hour, stirring every 15 minutes, or until tender enough to prick with a fork.
2
Remove the tray from the oven, transfer the cooked beetroot to a bowl, cover and set aside. Pour the orange juice and vinegar into the roasting tray and place over a medium heat on the hob. Bring to the boil, stirring, until the liquid reduces.
3
Pour the glaze over the beetroot and toss to coat. Season well. To serve, arrange in a bowl and sprinkle over the pistachios and orange zest.
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