Here’s a fresh take on popular dish made with fennel bulb and daikon radish to add dimension to the healthy taste of sweet beets. The fresh mint and exotic touch of Temple Taste Persian Masala makes this a special variation. Easy to put together, this vegetable medley makes a hearty side dish or cut into smaller pieces makes into a delightful Roasted Beet Salad with a goat or sheep feta crumble.

1/4 c. Virgin Coconut oil melted (divided in half)
3 Beets
1 Fennel Bulb
1 Daikon Radish
1/2 Red Onion large or 1 medium
1 t. Real Salt
1 t. fresh Mint minced
1 t. fresh Fennel fronds minced
1/2 t. Temple Taste Persian Masala
Variation: top with 1/2 c. sheep feta cheese crumbles and toss with 1 T. balsamic vinegar for salad variation

Step 1:
Preheat the oven to 420
Wash and scrub dirt off of all vegetables. Peel away the rough skin on the beets and cut in half horizontally and into quarters. Cut Daikon horizontally into chunks close to the same size as the beets. Place these two roots into a bowl and pour over half of the melted coconut oil. Stirring to coat the vegetables. Put the coated roots on a cookie sheet covered in parchment paper and place in the oven.
Set timer for 16-20 minutes. (Roots should be half way cooked – softening but still firm – timing can depend on size of chunks)
Step 2:
Slice the Fennel Bulb and Red Onion into generous sized pieces, place in bowl and coat with the remaining melted Coconut oil. Add to the baking sheet of Roots after timer marks the 16 minutes. Finely mince Fennel Fronds (delicate leaf on top) and Fresh mint measuring 1 teaspoon of each and set aside.
Set the timer for an additional 20 minutes
Step 3:
Remove all items from the oven and sprinkle 1 teaspoon Real Salt and 1 teaspoon of minced fennel fronds and mint and half a teaspoon Temple Taste Persian Masala.
Roasted Beet Salad Variation:
Additional Ingredients:
1 T. Balsamic Vinegar
1/2 c. Goat or Sheep Feta
Follow the basic recipe and allow the vegetables to cool, slicing larger pieces into bite size pieces. Toss in a bowl with 1 Tablespoon of Balsamic Vinegar and garnish with 1/2 cup  sheep or goat feta cheese crumbled on top.


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