Beets are amazingly nutrient-dense and are recommended in nearly every meal plan in this book! Save some of these for a salad topping the next day.
2 large beets
1 bulb of fennel
1/2 orange (optional)
2 tablespoons coconut oil or butter
Sea salt and black pepper to taste
Bake carrots or parsnips with fennel instead of beets.
Preheat oven to 375°F.
Peel the beets with a vegetable peeler, and chop them into 1-inch cubes. Chop the tops (fronds) off the fennel bulb, and slice the bulb into 1/4–inch strips. Slice the orange into 1/2-inch pieces, or use segments if you prefer.
Top the beets, fennel, and oranges with the melted coconut oil or butter, and toss to combine. Spread evenly in an oven-safe dish, and bake for 30-40 minutes or until the beets are fork-tender.