Well, as with so many home repairs, that little leak has led to the need for remodeling in 2 bathrooms (one under the other,) that family room, and my master bathroom. My house has had a revolving door with every cast of characters from plumbers to contractors to mold remediators (who even knew there was such a job?) and more. Today I needed to be home for some of the workers to arrive and to meet with others at the end of the day so I had time to spare.
I went into my refrigerator and took out 4 large beets and a bulb of fennel with the shoots cut off, and then went back in to grab 2 Macintosh apples. I placed them on my counter, thought for a few minutes, hit the pantry and created this recipe. I hope you enjoy!
4 large beets, washed, peeled, ends cut off, diced in large pieces (I used the candy cane variety)
1 fennel bulb, no shoots, rinsed and sliced (discard the hard center core)2 Macintosh apples, washed, cored, and diced in large pieces
1/8 c grape seed oil
1 TBSP dried rosemary
1/2 tsp + 1 tsp kosher salt 2 TBSP brown sugar 1 1/2 TBSP apple cider vinegar 1 TBSP vegan butter
Preheat your oven to 400 degrees.
In a medium sized baking dish place the beets, fennel and apples. Atop them drizzle the oil, rosemary and 1/2 tsp salt. Place the dish in the oven to bake for one hour.
At the hour mark, stir in the apple cider vinegar, remaining salt and brown sugar.
Bake another 5 minutes.
Remove from oven and stir in the vegan butter to finish it off.
Allow the dish come to room temperature, letting the flavors continue to blend. Serve with a leafy green salad and, if you choose, a glass of crisp white wine.
Note: If you want the apples to be more firm, as they do break down quite a bit over the course of the hour, don't add them to the baking dish until after the first 30 minutes have passed.
