Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

A simple sweet-and-sour balsamic dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.

David Bonom
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

79 calories; calories from fat 3%; fat 0.3g; mono fat 0.1g; poly fat 0.1g; protein 2.4g; carbohydrates 17.9g; fiber 4g; iron 1.2mg; sodium 258mg; calcium 27mg.
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