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!
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!
- 3 red beets
- 3 golden beets
- 1 Fennel bulb
- 2 large apples
- 1/4 cup walnuts
- sea salt
- pepper
- 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.
*sometimes the beets may still feel hard but when you bite one it will be done. so taste test a piece before over cooking! * cover beets with foil if they roast more than 30 minutes to prevent them from getting too dark. *if you like a little heat, try adding a pinch of cayenne to the walnuts for a spicy sweet taste.
Helene Dsouza I Masala Herb says
October 30, 2012 at 4:46 amI realized, when being totally uncreative and uninspired and using random but fitting ingredients together, I tend to come up with some Food revelations! So cool sometimes, because right after cooking that I feel I have magic hands. ^.^
So… I pretty much know what you mean to say and certainly this side dish looks very delicious!
Aroma y Cocina says
October 16, 2011 at 2:22 pmEnjoy your trip to San Francisco, and go back home with your well merit awards!
CONGRATULATIONS!
Begoña
Boulder Locavore says
October 15, 2011 at 8:56 amThe week got away from me and I missed this! I too did a fridge clean out meal this week but mine did not have nearly the panache as this Dennis! This sounds beautiful and speaks to fall. I’m sure the flavors worked beauituflly together and love the cheese idea too. Mine was crock pot fare (not nearly as luxe looking as this!). Congrats again on your nominations!
Lindsay (Rosemarried) says
October 14, 2011 at 9:59 pmThis is totally up my alley! So seasonal, so simple, and it looks SO tasty. Thanks for sharing, Dennis. Love it!
Charlie says
October 13, 2011 at 10:58 pmI love beets but never added them to a recipe… and I never had them in a sweet dish! Looks delicious!
Meagan @ Scarletta Bakes says
October 13, 2011 at 3:14 pmLovely, Chef Dennis! I especially love the fennel.
And congrats again on your nominations, my friend. I voted! 😉
Becky says
October 13, 2011 at 2:48 pmYour compote looks perfect for Fall, as you said. Both my husband and I love beets, apples, and walnuts, which we have in the pantry. We only need the fennel now. I see a trip to the grocery store in my future:)
Congrats on the Top 9 today!
Christine says
October 13, 2011 at 1:30 pmCongrats on Foodbuzz top 9!
Peggy says
October 13, 2011 at 11:58 amGood luck with the awards Dennis – you definitely have my vote behind you! And this compote sounds amazing – don’t you just love creating things from what we have?
Chef D says
October 13, 2011 at 12:13 pmThanks Peggy!
Eva@ kitcheninspirations.wordpress.com says
October 13, 2011 at 11:55 amI love the presentation, those little Le Creuset casseroles are my favourite. What a wonderful autumn side dish.
Sandy @Southwestgirl says
October 13, 2011 at 11:47 amAll I can say is “Wow!” This looks absolutely fabulous, I can’t wait to serve this at an upcoming dinner for the “boss.”
My vote is already in. Your nomination is so well deserved. I just love that we have the chance to recognize someone who has helped so many of us along the way.
Best of luck!
Chef D says
October 13, 2011 at 12:13 pmthank you Sandy !
Elyse @The Cultural Dish says
October 13, 2011 at 9:42 amHoly crap! These flavors are awesome! I love the candied walnuts too… mmmmmm!!!! I could just take a spoon and dig right in! 🙂
Sharyn Dimmick says
October 13, 2011 at 9:11 amThis looks phenomenal. I just roasted some beets last night, have apples in the house and have been craving fennel for weeks. I am squarely in the “Cook with what you’ve got school.” Congratulations on your nomination.
Kate@Diethood says
October 13, 2011 at 9:10 amHoly mother of WOW! I want that compote a.s.a.p.!
Brooks says
October 13, 2011 at 9:05 amChef! Congratulations on the #1 spot on the Top 9! Great things are happening for you in doubles lately 🙂
Stephanie @ Eat. Drink. Love. says
October 13, 2011 at 8:57 amThis compote is so colorful! This is such a yummy-looking fall treat! And congratulations on your well-deserved nominations!
Sommer@ASpicyPerspective says
October 13, 2011 at 8:31 amLove this Dennis. I have a feeling we’ll be eating apple beet compote this weekend!
Elies_Lie says
October 13, 2011 at 8:22 amI would loves to have this on a salad or even just for a snack!
Never knew that beet can be make like this!
Tq for sharing the recipe chef and congratz for the foodbuzz blog award, vote for u and hope the best for u! 😉
Kate @Kate from Scratch says
October 13, 2011 at 7:57 amYou know, I still haven’t conquered my fear of beets, yet. Someday I will because this looks amazing. Congratulations on the Top 9! Well deserved. Like autumn on a plate. Yum!
Sandra says
October 13, 2011 at 6:36 amCongratulations on Top 9! And your pictures are perfect.
Chef D says
October 13, 2011 at 5:37 amThank you Rita, I have missed you too!
Carolyn says
October 13, 2011 at 5:21 amHmmm, I really don’t like beets, but this looks so pretty and fall-like, I am tempted to try it!
Chef D says
October 13, 2011 at 5:38 ammy wife doesn’t like beets either but there is something about roasting them that brings out great flavors!
Brooks says
October 12, 2011 at 11:30 pmChef, I love how a moment of waning inspiration becomes wonderful inspiration! You’ve hit on a great combination of flavors with this lovely compote. I’ve put my wish for success on your Foodbuzz Awards nominations into motion with my vote.
Pam says
October 12, 2011 at 8:58 pmCongrats on the greatly deserved nominations, Chef Dennis! I just voted for you! This compote looks delicious, love those gorgeous walnuts!
Baking Serendipity says
October 12, 2011 at 6:30 pmI am so impressed that this recipe began with a, “I don’t know what to make” attitude! It looks fantastic and perfectly autumn 🙂
Jennifer Eloff says
October 12, 2011 at 5:56 pmSounds very gourmet! Gee, I don’t think if I stood in my kitchen scratching my head as to what I should make …. that I would come up with anything remotely this interesting. Must be all that experience as a gourmet chef!
Chef D says
October 13, 2011 at 5:38 amLets hope I’ve learned a little something after all these years! 🙂
Cucina49 says
October 12, 2011 at 3:27 pmThe photos are gorgeous and, as always, I’m in awe of how innovative you are!
Wenderly says
October 12, 2011 at 3:01 pmYummy! Off to vote!
mangiabella says
October 12, 2011 at 3:01 pmoh dennis congratulations on these WELL DESERVED nominations, you can count on my vote!!!!! This looks scrumptious, so seasonal and comforting! Gosh, tired and uninspired definitely describes me right now…..wishing lunch would magically appear so I could eat without having to get up right now and cook….the spirit is willing but the body is weak!!!! LOL!!! Maybe the baby will come this week…hoping…praying! much love your way
Liz says
October 12, 2011 at 3:54 pmThis is the perfect autumnal combination of veggies! And so lovely served in the mini-Dutch ovens! You got my vote (at least in one of the categories :))…although you are a very valuable foodie!
Chef D says
October 13, 2011 at 5:39 amThanks Liz, I wish we could just share the other award!
Alison @ Ingredients, Inc. says
October 12, 2011 at 1:56 pmsounds SO Good!
TidyMom says
October 12, 2011 at 1:15 pmThis looks FABULOUS!!!……….I’m off to go vote!!
Grubarazzi (@Grubarazzi) says
October 12, 2011 at 1:03 pmWhat an inspired dish! I often find myself coming up with dinner in house with little odds and ends. The farmer market finds certainly help.
Jeanette says
October 12, 2011 at 12:47 pmThis sounds so yummy – love all the caramelized flavors. Just voted – best of luck!
Susie Bee on Maui says
October 12, 2011 at 12:16 pmVoted! And congratulations to you and the other nominees.
Great photos, Chef!
Megan @ Pip and Ebby says
October 12, 2011 at 10:20 amI LOVE these photos. Nice work. What an interesting recipe! As a non-beet-lover, I would even give it a try.
Kelly says
October 12, 2011 at 9:59 amWow wonderful pictures AS ALWAYS, I love this recipe! The flavors sound incredible! 🙂
RavieNomNoms says
October 12, 2011 at 7:59 amHi Dennis, already voted! Of course I would vote for you…how could I not?
This dish is amazing!! I love the actual dish it is in too, how cute. It looks like the perfect combination of flavors for the fall. Nicely done!
The Kitchen Noob says
October 12, 2011 at 7:46 amI’m a fan of beets, but the family is not. I think this might be a good way to sneak some into a meal. 🙂
It also sounds seasonally themed as well; great invention!
Tina@flourtrader says
October 12, 2011 at 4:08 amWhat a unique and tasty dish. Love the flavors you put together, this may be gracing the Thanksgiving table. Well done!
Robyn says
October 12, 2011 at 12:54 amOh my gosh! This looks so good!
I have apples and beets in my CSA this week and really want to make this now. In keeping with the theme of using what we have on hand…do you think this would go well served over a grain like bulger or wild rice? I think I might take your advice and get some blue cheese for this too! That sounds fantastic!
Chef D says
October 12, 2011 at 4:23 amWow, what a great idea, it would be incredible with a whole grain! let me know how it turns out!
Kim Bee says
October 12, 2011 at 12:48 amGreat recipe Chef Dennis. Such a cool idea. Love the pics. And the little pots are very cool.
Ann says
October 11, 2011 at 10:40 pmI bet this would have been AMAZING with blue cheese – but it sounds delicious as is! I like that you just went thru what you had and came up with this….brilliant!
Congratulations on your nominations and best of luck to you!
Alyssa says
October 11, 2011 at 10:26 pmThat sounds wonderful. I agree, that would make a great salad and I’m sure if you served it to guests that they would be very impressed!
Jen says
October 11, 2011 at 11:02 pmThat’s the perfect Thanksgiving side dish right there!
Charlene says
October 11, 2011 at 9:53 pmLooks lovely, and the combo seems like it’d be wonderful. I mean, the sweetness of the apples with the earthiness of the beets and the subtle licorice tones in the fennel? mmmm.
Roxana GreenGirl says
October 11, 2011 at 9:47 pmCongrats on the nomination Chef! So well deserved!
I love your side dish, although I think I’d enjoy it as a main dish with some fresh veggies on the side! Yum!
Jessica | Oh Cake says
October 11, 2011 at 9:37 pmNecessity is the mother of invention – amen to that! Some of my favorite meals I make over and over came to life through pantry/fridge rummaging during hunger pangs. These are fantastic flavors together – I have yet to meet a roasted beet I didn’t love – great recipe!
Tiffany says
October 11, 2011 at 9:34 pmI could eat those walnuts as is! Paired with the compote, the savory fennel and sweet apples and beets and crunchy walnuts must have been heavenly! PS… I voted! 😀
Brian @ A Thought For Food says
October 11, 2011 at 9:33 pmYou know you have my vote, my friend! Congrats on the nominations!
Baker Street says
October 11, 2011 at 10:29 pmCongratulations on the nomination! The candied walnuts look soo good! xx