+
0 (0)

Vegetables, Vegetarian

Roasted Red Beets With Anise Vinaigrette

A few weeks ago I attended a chef's potluck dinner in Northern California. Everyone who was asked to bring a vegetable dish brought a salad of red and golden beets, as did I. Last week in New York, one of ... Read more

Total time: 50 minutes | Serves 4 to 6
  • 1 1/2 pounds red beets
  • Extra-virgin olive oil
  • Salt
  • 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.

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).
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Vegetables

Braised red cabbage with toasted hazelnuts
Zucchini-eggplant-pepper timbales
Mixed spring vegetable ragout
Steamed leafy greens with mushroom sauce