2 tablespoons olive oil
1 cup chopped onion
1 cup chopped fennel bulb
1 1/2 teaspoons fennel seeds
2 large (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
2 cups low-salt broth
1 cup unflavored plain or greek yogurt
Fennel fronds (for garnish)
Classic Meatloaf Recipe with Red Peppers
Green Cabbage and Apple Saute