About the Recipe
this colorful side dish comes alive with orange flavor
1� lb small beets, leaves trimmed,
peeled and cut into four chunks
1 tsp olive oil
1 orange, rinsed (for peel
� tsp anise seeds (optional)
1 Preheat oven to 450 �F. Cover a baking sheet with
aluminum foil for easy cleanup.
2 In a medium bowl, toss the beets with the olive oil
until well coated.
3 Spread beets on baking sheet in a single layer.
4 Bake 30�40 minutes. When done, beets should be
easily pierced with a sharp knife.
5 While beets bake, grate the zest from the orange.
Place in a small bowl. Cut the orange in half.
Squeeze the juice (about � cup) into the bowl with
the orange zest. (Use a large spoon to press the
inside of the orange to extract more juice.) Add
anise seeds (optional). Set aside.
6 When the beets are tender, return them to the
tossing bowl. Pour the juice mixture over the beets.
Mix well to coat, and serve.