Herbed Beets with Fennel

Herbed Beets with Fennel
Serves 6
This recipe also works well with potatoes in place of the beets.
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  1. 6 medium beets
  2. 2 large fennel bulbs
  3. 2 tablespoons extra-virgin olive oil
  4. 2 tablespoons unsalted butter (1/4 stick)
  5. Salt and freshly ground black pepper to taste
  6. 1/3 cup dry vermouth
  7. 2 tablespoons whole-grain Dijon mustard
  8. Juice of 1 lemon
  9. 1/2 bunch chives, finely chopped
  10. 1/2 bunch tarragon, leaves picked, finely chopped
  1. Place the beets in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the beets are fork tender, about 30 minutes. Drain, then peel under cold running water. Set the beets aside to cool.
  2. Trim any green tops off the fennel and slice the bulbs in half lengthwise. Remove the core from each half and slice the bulbs lengthwise in 1/4-inch-thick strips.
  3. Return the large pot to the stove, add the olive oil and butter, and heat over medium heat. When the butter foams, add the fennel, season well with salt and pepper, and cook, stirring occasionally, until just tender, about 5 minutes.
  4. Add the vermouth, mustard, and lemon juice and bring to a simmer. Meanwhile, slice the peeled beets into 1/4-inch-thick rounds. Add the beets to the pot and cook until warmed through, about 5 minutes more. Stir in the herbs, taste, and adjust the seasoning as desired.
  5. Can be served warm or cold.
Farmers Market Shopping List
  1. 6 medium Beets
  2. 2 Fennel bulbs
  3. Olive Oil
  4. 1 Lemon
  5. 1 bunch chives
  6. 1 bunch tarragon
Adapted from Luke Knowland
Adapted from Luke Knowland
Studio City Farmers Market