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.
I will definately make again!! I I did not have star anise, so I use a dash of fennel seed and also a sprinkle of grated orange peel. Since joining Weight Watchers, I try to add a "new" vegetable each week. This is a keeper!
We had these for dinner last night - they were delicious and easy. Since we were having baked drumsticks, roasting the beets added no time to the meal prep. We made 3 changes to the recipe: 1. Before roasting, we peeled the beets, cut them into wedges, and coated them with 1/2 teaspoon of olive oil. They took a little less than an hour (40-50 minutes). 2. We ate the beets hot rather than at room temperature. 3. We don't like anise, so replaced it with 1 teaspoon of ginger. We used ginger from a tube, but fresh ginger would probably be even better. We added the ginger to the reduction about a minute or two before pouring it over the beets. The ginger added a really nice flavor.