Roasted Beets, Fennel, and Garlic – March Paleo Pen Pals Recipe
When my March Paleo Pen Pal Victoria sent me some yummy coconut vinegar, I was thrilled. An earlier pen pal had sent me coconut aminos and I quickly became a big fan, so I was very excited to get to try this other coconut product. I love it. I have already used it several times to make the world’s easiest marinade from the Coconut Secret website (equal parts coconut aminos and coconut vinegar and a little olive oil).
Tonight, I was doing a veggie roast of the oldest veggies in the bin (today was farmer’s market day and I needed to make room for the new stuff!) and decided to see if the coconut vinegar would be the perfect acid for the sweet veggies in my bin . . . and it was.
Roasted Beets, Fennel, and Garlic
- 1 large fennel bulb
- 4 large beets, peeled
- 8-12 cloves garlic, peeled
- 3 tbsp coconut oil
- 3 tbsp coconut vinegar
- salt to taste
Preheat oven to 385 degrees F. Cut fennel and beets into fairly uniform sized pieces. Place in roasting dish with coconut oil and coconut vinegar. Place in over for 5 minutes, until oil is melted. After oil is melted, stir to coat vegetables. Cook 60 minutes or until vegetables start to caramelize. Season to taste with salt.