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Roasted Beets, Apple and Fennel

5 medium beets, peeled and thinly sliced

5 small to medium apples, cored and quartered

2 heads fennel, trimmed and sliced

½ cup honey Dijon salad dressing

¼ cup apple cider vinegar

2 tablespoons olive oil

1 teaspoon sea salt

Ground black pepper, to taste

 

Preheat oven to 400 degrees. Place the beets, apples and fennel in a large roasting pan. Be certain to slice the beets and fennel and quarter the apples. IF you cut the apples too small they will turn to mush before the beets and fennel are cooked. In a small bowl, mix together the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel and mix well. Alternatively, you can put all of the beets, apples and fennel in a large plastic bag, pour in the dressing and toss to coat all of the vegetables. Roast in the oven for 1 hour or until the beets are tender.

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