Roasted Red Beets With Anise Vinaigrette Recipe - Cooking Index
Roasted Red Beets With Anise Vinaigrette Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Red beets |
| Extra-virgin olive oil - as needed | ||
| Salt - to taste | ||
| Freshly ground black pepper - to taste | ||
| 1 teaspoon | 5ml | Anise seeds |
| 1 | Garlic clove | |
| 2 teaspoons | 10ml | Sherry vinegar |
Peel beets, then dice into small cubes. Toss with enough oil to lightly coat and season with salt and pepper to taste. Place on baking sheet and bake at 375 degrees until juices begin to caramelize and beets are tender-firm, about 25 minutes. Make sure they have plenty of room so that they don't just steam.
Crush anise seeds in mortar with garlic and salt to taste then whisk in vinegar and 2 tablespoons olive oil. Pour over warm coked beets. Serve right away or marinate for several hours or overnight, then serve chilled.
This recipe yields 4 to 6 servings.
Each of 6 servings: 112 calories; 131 mg sodium; 0 cholesterol; 7 grams fat; 12 grams carbohydrates; 2 grams protein; 0.97 gram fiber.
Source:
The Los Angeles Times, 09-06-2000
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