8 beets, peeled and cut into small wedges

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) fennel seeds

1 1/2 teaspoons (7.5 ml) celery salt

6 cloves garlic, peeled

Salt and pepper

1 tablespoon (15 ml) fresh tarragon, chopped

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Place all the ingredients, except for the tarragon, in a baking dish. Season with salt and pepper.

Bake for about 1 hour and 15 minutes, stirring occasionally.

Right out of the oven, remove the garlic, mash it and return it with the beets. Sprinkle with the tarragon.

Serve the warm beets with meat or poultry.

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