A simple sweet-and-sour dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.
- 3 medium beets (about 1 1/4 pounds)
- 1/4 cup fresh orange juice
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon sugar
- 1/2 star anise
- 1/4 teaspoon salt
- freshly ground black pepper
Preheat oven to 400°.
Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.
Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced by half. Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.
Yield: 4 servings (serving size: 1/2 cup)
Adapted from Cooking Light