Apple Beet Compote with Fennel and Candied Walnuts
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.
Servings: 4
Calories: 295kcal
Ingredients
- 3 red beets
- 3 golden beets
- 1 Fennel bulb
- 2 large apples
- ¼ cup walnuts
- sea salt
- pepper
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoon unsalted butter
Instructions
- 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 tablespoon of butter and 2 tablespoon of brown sugar, and cinnamon.
- Saute apples for 5 minutes just to soften them up some, set aside.
- In another saute pan add one tablespoon of butter and 2 tablespoon 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.
Notes
*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.
Nutrition
Calories: 295kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 132mg | Potassium: 790mg | Fiber: 8g | Sugar: 31g | Vitamin A: 434IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 2mg