- Prep Time : 15 min
- Cook Time : 40 min
- Ready Time : 55 min
- 1-2 tablespoon olive oil
- 2 medium-large golden beets
- 1 head
- 1/2 cup anise hyssop leaves, coarsely chopped
- 1/2-1 teaspoon salt, to taste
Scrub and trim the ends off the beets and remove any hairs. You can peel them but don’t have too. Cut them into small ½” cubes.
In a large and heavy skillet with a lid or heavy Dutch oven, add the olive oil and heat to medium heat. Add the beet cubes, cover and continue to heat at medium heat until the beets start to “sizzle.” Stir occasionally.
Reduce heat to just above low heat and continue to cover for another 10 –15 minutes, or until you can insert a fork into a beet but it is still firm.
Cut the end off the fennel bulb. Cut the stalks off of the bulb. Cut the bulb lengthwise into fourths, and then slice so that you have smallish pieces. Cut the stalks and fronds as well into small ½” slices. Add the fennel to the beets after the 10-15 minutes on low heat. Add the chopped herbs and stir.
Cover and cook the beets and fennel together for another 20-30 minutes, or until they are soft. Stir occasionally.
Add additional olive oil or flax oil and salt to taste.
Source: Allergy Free Menu Planners