fenneled beets

I discovered a new beet recipe. Many, many recipes pair roasted beets with a minted viniagrette, and I can see why. I've substituted parsley, or other fresh herbs I have on hand, but it's just not the same. I've been eyeing this recipe from Deborah Madison for beets with fennel vinaigrette, but I so love the minted beets that I have been unable to stray from my old stand-by. I somehow acquired a large supply of beets in my drawer, so I finally tried the new recipe. An extremely simple recipe, and a completely different tasting one. I can't quite put my finger on it, but the beets acquire a flavor that is greater than the sum of its parts. Maybe it's the sherry vinegar???

Roasted beets with anise vinaigrette, adapted from Deborah Madison
1.5lbs. beets (I used a combination of yellow, purple and chiogga)
salt & pepper
1t. anise seeds
1 garlic clove
2t. sherry vinegar
2T. olive oil

Preheat oven to 375deg F. Peel beets and cut into 1/2in. dice. Toss with a sprinkling of olive oil, salt and pepper. Spread in a single layer on a sheet pan and bake until beets begin to caramelize, and are tender, around 35 minutes. Crush anise seeds with garlic clove and a pinch of salt. Whisk in vinegar and olive oil. Pour vinaigrette over beets and marinate for several hours or overnight (this really makes a huge difference).

i love beets

People either love or hate beets. I love beets; they may be my favorite vegetable (or at least they are right up there with tomatoes, arugula, broccoli rabe, roasted red bell pepper....). My beet love affair has a clear point of origin, with my mother's pickled beets. I can put away an entire jar in one sitting if I don't pace myself. I think I lost track of beets for awhile, until I spied a bunch at the farmer's market a few years ago. I also discovered that, low and behold, they come in several different varieties. My most favorite are the pink and white-striped chiogga beets, which I only discovered last summer. There is really no need to make them complicated: simply peel, throw a little olive oil, salt and pepper on, and roast for ~1h at 425 (you can also roast, then peel if so desired, or boil, but I definitely think they are better roasted). When they come out, throw on a little more oil, splash on some vinegar or lemon juice, sprinkle with some freshly chopped herbs, and you're good to go (taste as you go, adding more or less of things until they are just right). If you want to get fancier, add some chopped shallot, nuts, and citrus zest. My favorite combo is walnut oil, orange zest, lemon juice and mint. An additional note - they are absolutely gorgeous!