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Ingredients

• 2 16 ounce jar whole pickled beets, drained
• 3 medium parsnips, peeled and cut into 1-inch pieces
• 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 Warm Caraway Vinaigrette (see recipe below)
• Sea salt (optional)

Description

This Roasted Vegetable Side Dish Is An Easy Accompaniment To Beef Roast Or Burgers When Entertaining.

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