• 3 lb beets, peeled and quartered
  • 4 tbsp olive oil, divided
  • ½ onion, thinly sliced
  • 2 tbsp fennel seeds
  • 2 tbsp apple cider vinegar
  • 1 ½ tsp lemon juice
  • 1 ½ tsp whole-grain mustard
  • 1 tsp garlic clove
  • ½ tsp raw honey
  • ½ cup blueberries
  • ¼ cup pistachios, raw and unsalted
  • Thinly sliced radishes, for garnish
  • Microgreens, for garnish
  • Freshly ground black pepper, to taste
  1. Preheat the oven to 425°F.
  2. Set the beet quarters in a baking pan and toss with 1 tablespoon of the olive oil. Cover with foil and roast for 10 minutes.
  3. Remove the foil and add the onions. Continue to roast, uncovered, for another 20 minutes or until the beets are tender.
  4. Meanwhile, make the dressing: First, toast the fennel seeds in a dry skillet until fragrant, then grind them in a spice grinder. Add the fennel seeds to a food processor and add the apple cider vinegar, lemon juice, mustard, garlic, honey and remaining 3 tablespoons of olive oil. Blend until very smooth.
  5. To serve, slice the beets into wedges, and place in a large bowl. Add the dressing and toss to combine. Once the beets are coated, add the blueberries, pistachios, and garnish with the radish slices and microgreens. Grind some fresh pepper on top, and enjoy!