These colorful roots 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.
Baked golden and red beets with anise vinaigrette
active time: 20 min
For the vinaigrette
- 1 1/2 tablespoons sherry vinegar (preferably 50 years old)
- 1/2 teaspoon orange blossom honey
- 1 shallot – skinned and finely chopped
- 1 teaspoon anise seeds – crushed in a mortar
- 3 tablespoons Spanish extra virgin olive oil
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
For the beets
- fresh parsley leaves as garnish
- Step 1: In a small bowl, whisk together the vinegar, honey, shallots, anise seeds, olive oil, salt and pepper until well blended. Set aside.
- Step 2: Peel and cut beets in 1/2″ cubes. Place the red beets in one bowl and the golden beets in another. Drizzle each bowl with half the vinaigrette and toss well. Let stand at room temperature for 15 to 30 minutes. To serve, transfer each beet mixture into its own serving bowl. Garnish with fresh parsley leaves and serve.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.