One of my favorite sides is this apple beet compote. The fennel adds that distinctive licorice flavor and the candied walnuts add a sweet-bitter crunch.
My apple beet compote with fennel and candied walnuts is easy to make and offers a delicious way to liven up a weeknight meal.
What do you do when it’s time to post and you don’t have anything interesting in the house to cook, your extremely tired and uninspired and you still have to make dinner too?
Well, that means it’s time to foraging through the cabinets and refrigerator to see what you have to work with. I did get to our Farmers Market this weekend and bought a few odds and ends, so I did have some fresh veggies and apples. Hmmmm, all of a sudden I knew exactly what I wanted to make! And that’s how my apple beet compote was born!
I have to say it turned out much better than expected and while it did have a few steps in the process, I think it turned out to be a perfect autumn side dish. It went well with the grilled chicken we had for dinner, and as I thought about it, I think it would have made a wonderful salad! Just add a little feta or blue cheese and set it on a nice bed of greens with a vinaigrette and you have yourself a meal!
If you enjoyed this recipe you may also like these:
- Kale and Corn Succotash
- Ratatouille Two Ways
- Corn Fritters
- Thanksgiving Side Dishes (good anytime of year)
Apple Beet Compote with Fennel and Candied Walnuts
- 3 red beets
- 3 golden beets
- 1 Fennel bulb
- 2 large apples
- 1/4 cup walnuts
- sea salt
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 3 tbsp unsalted butter
- preheat oven to 375 degrees
- clean and peel beets, then cut into small chunks
- mix each color separately with olive oil, sea salt and pepper and place into roasting pan.
- cut fennel bulb into the same size pieces and coat with olive oil, salt and pepper, then place in roasting pan with beets.
- Place the roasting pan into the preheated oven and bake for 30-40 minutes, or until beets are soft*
- While beets are roasting, peel and cut the apples into bite size pieces and place them in a saute pan with 2 tbsp of butter and 2 tbsp of brown sugar, and cinnamon.
- Saute apples for 5 minutes just to soften them up some, set aside.
- In another saute pan add one tbsp of butter and 2 tbsp of brown sugar and mix well.
- Add the walnuts and over a medium heat coat the walnuts with the brown sugar mixture* tossing to get them completely coated.
- remove the walnuts form the pan and place on parchment or a plate to allow the sugar to set.
- When the beets are done, gently mix your compote together and serve warm.