1 medium beetroot (200g)

1 large fennel (200g)

1/2 teaspoon fennel seeds

1 tablespoon EVOO

Salt and pepper, to taste

Pine nuts for serving

 

Gremolata:

2 tablespoons chopped parsley

2 garlic cloves

1 lemon zest

Sea salt and pepper

1 tablespoon EVOO

 

Wash the fennel and chop into small segments. Wash and chop the beetroot into similar size pieces. Drizzle with olive oil, and season with salt. Roast in a preheated oven at 190-200C for 25 min until the veggies become dark around the edges.

Meanwhile prepare the gremolata: finely chop the garlic, then add lemon zest, olive oil, and chopped parsley. Whisk together.

Drizzle over vegetables and roast for another 1-2 mins.

Serves 1-2