Roasted Beets, Fennel, and Parsnips



2 16-ounces jars whole pickled beets, drained
3 medium parsnips, peeled and cut into 1-inch piecess
1 medium fennel bulb, cut into thin wedges
2 tablespoons olive oil
1 teaspoon caraway seeds, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 recipe Warm Caraway Vinaigrette (see recipe below)

1. Preheat oven to 400 degree F. Place beets in one side of a shallow roasting pan. Place parsnips and fennel in opposite side of pan. Drizzle with olive oil. Sprinkle with caraway seeds, 1/4 teaspoon salt and pepper. Stir to coat, keeping beets separate from other vegetables. Roast in preheated oven 40 to 45 minutes or until vegetables are lightly browned and tender, stirring once or twice.
2. Prepare Warm Caraway Vinaigrette. In a serving bowl, toss roasted vegetables with vinaigrette. Serve immediately with sea salt, if desired.
Warm Caraway Vinaigrette
In a small saucepan, combine 2 tablespoons white wine vinegar, 1 tablespoon olive oil, 1/2 teaspoon sugar, 1/4 teaspoon crushed caraway seeds, 1 small clove garlic, minced, and a dash of freshly ground black pepper. Bring to just to boiling.

Servings: 6