5 from 1 vote
apple beet compote
Apple Beet Compote with Fennel and Candied Walnuts
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: side dishes
Cuisine: American
Servings: 4
Author: Chef Dennis
Ingredients
  • 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
Instructions
  1. preheat oven to 375 degrees
  2. clean and peel beets, then cut into small chunks
  3. mix each color separately with olive oil, sea salt and pepper and place into roasting pan.
  4. cut fennel bulb into the same size pieces and coat with olive oil, salt and pepper, then place in roasting pan with beets.
  5. Place the roasting pan into the preheated oven and bake for 30-40 minutes, or until beets are soft*
  6. 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.
  7. Saute apples for 5 minutes just to soften them up some, set aside.
  8. In another saute pan add one tbsp of butter and 2 tbsp of brown sugar and mix well.
  9. Add the walnuts and over a medium heat coat the walnuts with the brown sugar mixture* tossing to get them completely coated.
  10. remove the walnuts form the pan and place on parchment or a plate to allow the sugar to set.
  11. When the beets are done, gently mix your compote together and serve warm.
Recipe 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.