Roasted Beets with Warm Fennel Vinaigrette

• 2 medium fennel bulbs (about 3/4 pound), quartered lengthwise, cored and very thinly sliced
• 3 medium beets (about 3/4 pound), peeled and cut into 1-inch chunks
• 1/2 cup low-sodium chicken broth
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons red wine vinegar
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon Dijon mustard
• 1/2 bunch chives, chopped (about 1/4 cup chopped)

1. Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
2. Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper.
3. Cover the dish with foil and bake for 45 minutes.
4. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water.
5. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
6. Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup.
7. Strain the fennel and toss with the vinegar mixture in a large bowl.
8. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes.
9. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper.
10. Transfer to a serving bowl and garnish with the chives.

fennel bulbs, beets, chicken broth, extravirgin olive oil, kosher salt, red wine vinegar, unsalted butter, mustard, chives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roasted-beets-with-warm-fennel-vinaigrette.html (may not work)