Nutrition per serving may change if servings are adjusted.
2 cups diced peeled beets ( ½ inch; about 2 medium)
2 cups diced russet potatoes ( ½ inch)
2 tablespoons extra-virgin olive oil, divided
1 cup diced fennel bulb plus ¼ cup chopped fronds for garnish
1 cup diced shallots
1 large clove garlic, minced
½ teaspoon salt
¼ teaspoon ground pepper
Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam for 4 minutes. Add potatoes, cover and steam until just tender, 5 to 7 minutes more.
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add diced fennel and shallots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add the remaining 1 tablespoon oil and the steamed vegetables; cook, stirring occasionally, until the vegetables are starting to brown, 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Stir in salt and pepper and fennel fronds, if using.
189 calories;7 g fat(1 g sat); 5 g fiber; 29 g carbohydrates; 4 g protein; 104 mcg folate; 0 mg cholesterol; 9 g sugars; 0 g added sugars; 235 IU vitamin A; 14 mg vitamin C; 48 mg calcium; 2 mg iron; 364 mg sodium; 762 mg potassium
Folate (26% daily value), Vitamin C (23% dv)