Roasted Fennel And Beet Ptitim With Lemon-Mint Vinaigrette

Roasting fennel brings out its subtle, unexpected sweetness as opposed to its sharp licorice-like taste when raw, and tossing it alongside beets and pomegranate arils creates a delicious fall dish. The Israeli couscous is a perfect backdrop for the flavors, but you can easily substitute quinoa or rice.

Directions

Roast the Vegetables

1. Preheat oven to 400°F.

2. Line up the fennel slices on a rimmed baking pan. Place the beets in a line next to the fennel and the red onion in a line next to the beets. Drizzle with olive oil, salt, and pepper and lightly toss each vegetable to coat.

3. Roast the vegetables at 400°F for 30–35 minutes. Remove from oven and allow to cool.

Cook the Couscous

1. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the Israeli couscous and stir to coat, letting it toast slightly. Add the water and salt and bring to a boil.

2. Cover and reduce heat to low. Simmer until all the water has been absorbed, approximately 10 minutes. Remove from heat and allow to cool.