Baked Beets With Anise Vinaigrette

Name: Baked Beets With Anise Vinaigrette
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 tablespoon extra-virgin olive oil; 1/2 teaspoon sea salt; freshly ground black pepper, to taste; flat-leaf parsley, stemmed, for garnish

Viviane Bauquet Farre - FoodandStyle.com|March 23, 2012 11:38 am EST

3.3 (30 ratings)

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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.

Servings

4

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 tablespoon 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.