Bagna Cauda

• 2 bunches baby beets, trimmed
• 5 tablespoons olive oil, divided
• 1/2 cup unsalted butter, softened
• 1 can (2 oz.) anchovies packed in olive oil
• 4 garlic cloves, peeled
• Salt
• 2 bunches baby carrots, peeled and tops trimmed to about 3 in. long
• 2 bulbs baby fennel (or 1 bulb regular fennel), trimmed, cut lengthwise into slender wedges
• 1 bunch asparagus, trimmed
• 1/2 pound tender young green beans, trimmed

1. Preheat oven to 400u0b0. Toss beets and 2 tbsp. oil together in a medium baking dish. Cover with foil and bake until beets are tender when pierced with the tip of a knife, about 25 minutes. Peel beets when cool enough to handle, then halve or quarter, depending on their size.
2. Whirl butter, remaining 3 tbsp. oil, the anchovies (including oil), and garlic together in a food processor until anchovies and garlic are minced. Transfer to a small saucepan. Simmer over medium-low heat 10 minutes, stirring occasionally. Season to taste with salt. Pour bagna cauda into a small warmed bowl.
3. Arrange vegetables on a platter and serve with bagna cauda for dunking.

baby beets, olive oil, unsalted butter, anchovies, garlic, salt, baby carrots, baby fennel, green beans

Taken from www.myrecipes.com/recipe/bagna-cauda-3 (may not work)