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apple beet compote
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5 from 1 vote

Apple Beet Compote with Fennel and Candied Walnuts

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: side dishes
Cuisine: American
Servings: 4
Author: Chef Dennis


  • 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.