Skip to content

Roasted Fennel with Apples and Beets

An Olive Oil Recipe

Share Pin It

Prep Information

Prep Time

20 minutes

Cook Time

60 minutes


6-8 people


  • 2 heads of fennel, trimmed and thinly sliced. Include greens.
  • 5 cored apples, cut in quarters vertically, then cut in half again horizontally
  • 5 medium peeled beets, quartered
  • 1/2 cup honey Dijon salad dressing
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons Fused Fennel Olive Oil or any mild olive oil such as Arbequina Extra Virgin Olive Oil
  • 1 teaspoon sea salt
  • Ground black pepper


  • Preheat oven to 400 degrees F.
  • In a small mixing bowl, combine the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Place the fennel, apples and beets in a large roasting pan and pour the dressing mixture over the vegetables and mix well.
  • Roast in the oven for 1 hour or until the beets are tender.
  • NOTE: When I made this I divided the dressing and roasted the beets in a separate dish so they wouldn't turn the fennel and apples red.
Back To Top