Total time: 50 minutes | Serves 4 to 6
Note: Steaming beets gives them clarity of color and flavor, but roasting adds layers of flavor when the sugars caramelize. Keep this in mind for when the weather starts to cool off a bit. From Madison's "Vegetarian Cooking for Everyone" (Broadway, 1997).
- 1 1/2 pounds red beets
- Extra-virgin olive oil
- Freshly ground pepper
- 1 teaspoon anise seeds
- 1 clove garlic
- 2 teaspoons Sherry vinegar
Step 1Peel 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.
Step 2Crush 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.
Each of 6 servings:
112 calories; 131 mg sodium; 0 cholesterol; 7 grams fat; 12 grams carbohydrates; 2 grams protein; 0.97 gram fiber.
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