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Photo of Fennel roasted beetroot with orange & pistachio by WW

Fennel roasted beetroot with orange & pistachio

1
Points® value
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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