Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Trim the stems of the
Beets (3)
drizzle with Olive Oil, wrap in foil, and put in the oven. Bake for about 45 minutes. Allow cooling and peel.
Step 3
With your beets in the oven, add your
Fennel Bulbs (2)
, and
Red Onion (1)
to a sheet pan or baking dish. Drizzle with
Olive Oil (to taste)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Add them to the oven. Cook 20-25 minutes. Allow to cool.
Step 4
In the meantime, you will make your broccoli rabe pesto. Add the
Broccoli Rabe (1 bunch)
,
Pine Nuts (4 Tbsp)
,
Garlic (2 cloves)
, and
Ground Black Pepper (as needed)
to a food processor. While running, add the
Olive Oil (4 Tbsp)
. Set aside.
Step 5
Add your peeled beets, roasted fennel and onion, fennel fronds,
Garlic (3 cloves)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
,
Vegetable Stock (720 mL)
,
Cucumbers (2)
,
Fresh Dill (4 Tbsp)
,
Apple Cider Vinegar (2 Tbsp)
, and ½ the pesto to a high speed blender. Run for 1-2 minutes until smooth.
Step 6
Chill in the refrigerator for minimum 4 hours.
Step 7
Pour into bowls and garnish with the other half of the broccoli rabe pesto. Serve and enjoy!
