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.
PREP TIME
15 minutes
COOKING TIME
30-40 minutes
YIELD
2-3 servings
2 large beets
1 bulb of fennel
1/2 orange (optional)
2 tablespoons coconut oil or butter
Sea salt and black pepper to taste
FODMAP FREE?
Bake carrots or parsnips with fennel instead of beets.
NUTS
EGGS
NIGHTSHADES
FODMAPS
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.
