Fennel-roasted beetroot and cabbage

Fennel-roasted beetroot and cabbage

Ingredients (6 servings)

6 medium beetroot, trimmed

1 mini red cabbage, cut into 8 wedges

3 garlic cloves, unpeeled

3 fresh bay leaves

5 sprigs fresh thyme

2 teaspoons fennel seeds, crushed

2 tablespoons extra virgin olive oil


Preheat oven to 180C/160C fan-forced.

Wash and scrub beetroot. Pat dry with paper towel. Wrap each beetroot in foil. Place in a roasting pan.

Roast for 50 minutes or until just tender. Stand for 10 minutes or until beetroot is cool enough to handle. Remove and discard foil. Wearing rubber gloves to prevent staining your hands, cut beetroot in half. Peel beetroot. Return to pan. Add cabbage, garlic, bay leaves and thyme. Sprinkle with fennel. Drizzle with oil. Season.

Increase heat to 200C/180C fan-forced Roast for 15 minutes or until cabbage is tender and just starting to char. Serve.

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