A simple sweet-and-sour balsamic dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.
6 medium beets (about 2 1/2 pounds)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 tablespoon sugar
1 star anise
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
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 to 1/3 cup (about 10 minutes). Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.