Roast baby beetroot, braised leeks and fennel

INGREDIENTS
300g fresh baby beets
½ cup olive oil or olive oil spray
1 tsp sea salt
Pinch cracked white pepper
200g baby leeks
1 tbs white wine vinegar
1 tbs balsamic vinegar
1 baby fennel
¼ cup mayonnaise

METHOD
Preheat oven to 180 degrees C.
Wash beetroot and leeks thoroughly.
Place beetroot in roasting dish with half oil (spray) and half salt and pepper.
Cover with foil and bake for 1 ½ - 2 hours.
Slice leeks lengthwise into 10cm strips.
Place in roasting dish and drizzle with rest of oil, salt, pepper and vinegars.
Cover with foil and bake for 35 mins.
Combine thinly slice fennel with mayonnaise and set aside.
Arrange beetroot and fennel on platter and top with leeks.
Pour over pan juices and dollop with 2 tbs mayonnaise.

COMMENTS
Nice with seafood

SOURCE
Kylie Kwong