Holistic Chef Eddie's Tip Of The Day #25

I must not forget to include side dishes to compliment your entrees.  I've got a great one that is so delicious with anything, especially Lamb.  ROASTED BEETS & FENNEL WITH GOAT CHEESE.  It's colorful and festive. Beets are a great source of Vitamin C, fiber, potassium among others.  However, if you are dealing with cancer, I would recommend eliminating Beets and Carrots, for that matter, from your diet since they are high in natural sugars which feed tumors.  Usually the markets carry at least 2 colors of Beets, red and yellow. The Roasted Fennel is a great compliment to the dish since it aids in digestion and settles upset stomachs.  Sprinkle Goat Cheese on top and place a sprig of Italian Parsley on top of the cheese or on the side of the dish for a lovely presentation.  Serve warm.

    ROASTED BEETS & FENNEL WITH                             GOAT CHEESE

2 - small-medium Red Beets, saving the Beet Greens
2 - small-medium Yellow Beets, saving the Beet Greens
2 - large Fennel Bulbs
Extra Virgin Olive Oil
Salt and Pepper
Ground Fennel Seed
Goat Cheese Crumbles

1)  Peel both Red and Yellow Beets.  Make sure they are peeled separately and kept in two separate bowls since red Beets will bleed all over any other ingredient. 
2)  On a cutting board, cut the Beet in half.  Cut that half in half and cut each quarter in half.  You should have 8 pieces with a pretty even size.  Place in a small bowl and set aside.  On a clean cutting board, repeat this step with the yellow Beets (keeping them separate from the red Beets) and place in a separate bowl.  Pour 2 Tablespoons of Extra Virgin Olive Oil in each bowl along with 1/2 teaspoon of Salt and 1/4 teaspoon Black Pepper.    
3)  Cut the green stems and fronds off the white part of the Fennel Bulb.  Stand the bulb on end with the top of the bulb exposing the root.  Cut the bulb across the root lengthwise so you have 2 halves.  Cut across the bulb in the middle of the root therefore having 4 pieces.  Cut each of the 4 pieces in half making sure that you cut across the root end.  This will keep the layers of the bulb intact instead of them separating.  Place in a bowl with Salt and Pepper and Extra Virgin Olive Oil.  Mix thoroughly. 
4)  On a sheet pan lined with parchment paper, then sprayed with Olive Oil Spray, lay each of the 3 bowls (yellow, red Beets and Fennel) separately not touching each other on a sheet pan.  Sprinkle a generous amount of Ground Fennel Seed over the Beets and Fennel. Spray Olive Oil Spray on top of everything and bake in a 350 degree oven for 45 minutes. Check the Fennel at 30 minutes because it cooks faster than the Beets.  
5)  Remove the Fennel and Beets when they are fork tender.  In the center of a small plate, place a large leaf or two of the Beet Greens (you should buy a bunch of each Beet with the greens attached).  Lay down a Red Beet, then a yellow, then a piece of baked Fennel and repeat layering maybe 4 tiers high.  Sprinkle Goat Cheese on top.  YUMMMM!!
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NOTE:  Replace the cheese with Vegan Style Feta if you are Kosher and serving meat or Vegan.  

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