Roasted Beet Vinaigrette

Name: Roasted Beet Vinaigrette
Ingredients: ½ teaspoon crushed aniseeds; 2 tablespoons balsamic vinegar; ¾ cup rich chicken stock, fat removed; 2 teaspoons honey; 1 teaspoon sherry vinegar (optional); Kosher or sea salt and freshly ground pepper; 2 tablespoons olive oil; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 pound large red beets, unpeeled

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

1 pound large red beets, unpeeled
2 tablespoons olive oil
Kosher or <

Garnish
Gluten-free

Method

Preheat the oven to 375°F. Lightly oil the beets with 1 tablespoon of the olive oil. Put in a roasting pan and season with salt and pepper. Roast in the oven until cooked through and the skins begin