Baked Beets with Anise Vinaigrette

Baked Beets with Anise Vinaigrette
Staff Writer
Baked Golden and Red Beets with Anise Vinaigrette
Viviane Bauquet Farre
Baked Golden and Red 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.

4
Servings
122
Calories Per Serving
Deliver Ingredients

Notes

*Note: The beets can be prepared up to this point and refrigerated for up to 3 days.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
12g
17%
Sugar
1g
1%
Saturated Fat
10g
42%
Cholesterol
1mg
0%
Carbohydrate, by difference
3g
2%
Protein
1g
2%
Vitamin A, RAE
5µg
1%
Calcium, Ca
13mg
1%
Folate, total
5µg
1%
Magnesium, Mg
6mg
2%
Phosphorus, P
26mg
4%
Sodium, Na
37mg
2%
Water
3g
0%

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.