Ingredients
- 2 pounds beets peeled and cut into 1/2-inch cubes
- 1 pound fennel bulb cut into wedges, reserve fronds for garnish, optional
- 4 tablespoons extra-virgin olive oil divided
- 1/2 teaspoon dried thyme or 2 teaspoons fresh
- kosher salt
- ground black pepper Freshly
- 1 onion large, sliced
- 2 garlic cloves chopped
- 4 cups vegetable stock
- 1 cup orange juice freshly squeezed, reserve zest of 1 orange for garnish, optional
- 1/2 teaspoon red wine vinegar
Nutrition
- Calories : 310 calories
- Carbohydrate : 42 grams
- Fat : 14 grams
- Fiber : 11 grams
- Protein : 7 grams
- SaturatedFat : 2 grams
- Sodium : 1380 milligrams
- Sugar : 24 grams
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