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 salad 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.
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Baked golden and red beets with anise vinaigrette
- For the vinaigrette
1 1/2 tablespoons aged sherry vinegar
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 fine sea salt
freshly ground black pepper to taste
- For the beets
3 medium baked red beetroots
3 medium baked golden beetroots
Italian parsley leaves as garnish
- In a small bowl, whisk together the vinegar, honey, shallots, anise seeds, olive oil, salt and pepper until well blended. Set aside.
- Peel and cut beets in 1/2″ cubes or 1/2″ slices. 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 the parsley leaves and serve.