Day 13: 2014 Sweet Paul Holiday Countdown presented by Mrs. Meyer's Clean Day

A friend asked me to bring a side over for a holiday brunch this weekend and this is what I'm going to bring. I love the sweetness of the beets with the fennel and the tangy cheese. The nuts gives it the perfect crunch so that every bite has texture to it.  I feel that many holiday dishes are so heavy, that I love to bring something lighter yet still warm and festive to the table!


You will need:

6 large beets

2 small fennels

4 tablespoons olive oil+extra for serving

salt and pepper

2 tablespoons pine nuts

1/4 cup pecans

1/2 cup crumbled goat cheese

1 cup fresh parsley leafs

1/4 cup sultanas or raisins

  1. Preheat oven to 350F.
  2. Peel the beets and cut them into small wedges.
  3. Cut the fennel into small wedges.
  4. Place on a baking tray and drizzle with oil, salt and pepper.
  5. Roast for about 2 hours or until the beets starts too get soft.
  6. Add the nuts and roast for another 10 minutes.
  7. Take it out and place in a large serving bowl. Add cheese, parsley and sultanas.
  8. Drizzle with a little olive oil and season with salt and pepper.

TIP:

Photography by Paul "Sweet Paul" Lowe

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