Roasted Beets with Warm Fennel Vinaigrette

Roasted Beets with Warm Fennel Vinaigrette
9 Ingredients
  • 2 medium fennel bulbs (about 3/4 pound), quartered lengthwise, cored and very thinly sliced
  • 3 medium beets (about 3/4 pound), peeled and cut into 1-inch chunks
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon Dijon mustard
  • 1/2 bunch chives, chopped (about 1/4 cup chopped)
Nutrition
200
10% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

25% 16

Saturated

26% 5

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

4% 13

Carbs (net)

- 8

Fiber

18% 4

Sugars

- 7

Sugars, added

- 0

Protein

6% 3

Cholesterol

5% 15

Sodium

22% 538

Calcium

6% 60

Magnesium

8% 31

Potassium

17% 584

Iron

8% 1

Zinc

3% 0

Phosphorus

11% 80

Vitamin A

10% 94

Vitamin C

23% 14

Thiamin (B1)

2% 0

Riboflavin (B2)

4% 0

Niacin (B3)

6% 1

Vitamin B6

4% 0

Folate equivalent (total)

22% 87

Folate (food)

- 87

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

81% 64
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