Sweet Sauteed Beets with an Orange Onion Fennel Relish
Brighten up your table with this Sweet Sautéed Beets with an Orange Onion Fennel Relish recipe, a vibrant and irresistible side dish that marries earthy, caramelized beets with a zesty, aromatic relish. Tender, skillet-sautéed beets are perfectly complemented by a warm topping of fennel and red onion, infused with the sweet tang of fresh orange juice and zest, honey, and a splash of balsamic vinegar. This dish is not only visually stunning, with its rich jewel tones, but also features layers of flavor and texture that make it a standout addition to any meal. Ready in under an hour, it’s a versatile recipe that can be served warm or at room temperature, making it perfect for dinners, potlucks, or holiday spreads. Packed with wholesome goodness and garnished with fresh parsley for a burst of freshness, this dish is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces beets (medium, peeled and cubed)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece orange (zested and juiced)
- 1 piece fennel bulb (small, diced)
- 1 piece red onion (small, finely chopped)
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons parsley (fresh, chopped)
- 0.25 cup water
Instructions
Peel and cube the beets into bite-sized pieces, about 1/2 to 1-inch cubes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the cubed beets to the skillet. Sprinkle with salt and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften.
Add 1/4 cup of water to the skillet, then reduce the heat to low and cover with a lid. Let the beets steam for 15-20 minutes, stirring occasionally, until tender. Remove from heat and set aside.
While the beets cook, prepare the relish. Heat the remaining tablespoon of olive oil in a small pan over medium heat.
Add the diced fennel and chopped red onion to the pan. Sauté for 3-4 minutes until softened.
Zest the orange and set the zest aside. Juice the orange and add it to the fennel-onion mixture, along with the honey and balsamic vinegar. Stir well to combine.
Let the relish simmer for 5-7 minutes on low heat until slightly reduced and thickened. Remove from heat and stir in the orange zest and fresh parsley.
To serve, place the sautéed beets on a serving platter and spoon the warm orange onion fennel relish over the top. Garnish with additional parsley if desired.
Serve immediately as a side dish or enjoy at room temperature.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 96.1 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3014 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
