Baked Beets with Anise Vinaigrette
These colorful beets are never more delicious than when prepared simply. Here, they’re baked until perfectly tender and dressed with a delightful anise-flavored vinaigrette.
When crushed in a mortar, the anise seeds impart a delicate licorice essence to the beets, making this unfussy salad a tad exotic.
Serve this beet duo as a first course or side vegetable or as part of a tapas spread. Either way, they’re as delectable to the palate as they are pleasing to the eye.
*Note: The beets can be prepared up to this point and refrigerated for up to 3 days.
- 3 medium-sized red beets, trimmed
- 3 medium-sized golden beets, trimmed
- 1 1/2 tablespoon sherry vinegar, preferably 50 years old
- 1/2 teaspoon orange blossom honey
- 1 shallot, chopped finely
- 1 teaspoon anise seeds, crushed
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- Flat-leaf parsley, stemmed, for garnish
Preheat the oven to 450 degrees.
Place the red beets in a small, high-sided roasting pan. Fill the pan with ½-inch water. Do the same with the golden beets, placing them in a separate roasting pan. Cover both pans tightly with foil and bake until the beets are very tender, about 50-60 minutes. Remove from the pan and set aside to cool to room temperature.*
In a small bowl, whisk together the vinegar, honey, shallot, anise seeds, olive oil, salt, and pepper until well blended. Set aside. Peel and cut the beets into ½-inch cubes. Place the red and golden beets in separate bowls. Drizzle each bowl with ½ of the vinaigrette and toss well. Let stand at room temperature for 15-30 minutes, garnish with parsley and serve.