Baked Beets With Anise Vinaigrette
Prep Time:
Cook Time:
Servings:
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
  1. Preheat the oven to 450 degrees.
  2. 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.*
  3. 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.