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Balsamic-Dressed Roasted Beets

Yield 8 servings (serving size: 1/2 cup)
A simple sweet-and-sour balsamic dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.

Ingredients

  • 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

Nutrition Information

  • calories 79
  • caloriesfromfat 3 %
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 2.4 g
  • carbohydrate 17.9 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 258 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.