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 medium heat. coat the walnuts with the brown sugar mixture* tossing to get them completely coated.
remove the walnuts from the pan and place them on parchment or a plate to allow the sugar to set.
When the beets are done, gently mix your compote together and serve warm.