Roasted Beets, Apples, and Fennel

Roasted Beets, Apples, and Fennel

Angelina 1

"Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce."

Ingredients 1 h 10 m {{adjustedServings}} servings 229 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the beets, apples, and fennel in a large roasting pan. In a small bowl, mix together the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel and mix well.
  3. Roast in the oven for 1 hour or until the beets are tender.
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Reviews 12

  1. 17 Ratings


Husband loved it, I thought it was just ok. I rated this four stars for the ingredients, but it really deserves only three for execution. The combination of fennel, beets and apples along with the honey dijon is really, really good. Unfortunately, because beets and fennel are both very dense, the cooking time is way underestimated. Mine needed 15 minutes in the microwave after 45 minutes in a 450 degree oven. The last 15 minutes in the oven would never have cut it. I recommend either microwaving for 10-15 minutes, then roasting at 450 (not 400) for one hour, and/or slicing the beets and fennel rather thinly (don't quarter the beets) and leave the apples in quarters. Also, I would add an extra dollop of honey dijon dressing or mustard; after the long cooking time the vinegar in the dressing, plus the added vinegar, become the dominant taste. Finally, for ease of preparation, I placed the cut vegetables/fruit in a large ziploc bag, then coated them with the dressing and other ingredients, then turned them out into the roasting pan.

Mimi Sardini

Gave it four stars because of the ingredients... after reading the other reviews, modified and it came out superb! Sliced the beets and the fennels, cut the apples in small wedges, salt, peppered, used olive oil then I covered and baked for 45 minutes. Uncovered and browned for 15 and tossed it with the dijon mustard dressing last. Will add this to my company repertoire! A beautiful looking dish, sorry I didn't take a picture.


"A winner!" was what my boyfriend said. I made the Honey Mustard Dressing I from this site minus the mayonnaise and used that in this recipe. I still have to get the roasting technique down, I tried cutting the beets and fennel very small but still ended up with slightly underdone beets and applesauce. I might try adding the beets first next time, then the fennel, and finally the apples to get them all done at the same time. Would have been a good idea to save some of the dressing for the end, will do it next time.