- Cook Time
- Prep Time
- 4 ServingsServings
- 11/2 lb small beets, leaves trimmed, each peeled and cut into four chunks
- 1 tsp Olive oil
- 1 orange, rinsed (for peel and juice)
- 1/2 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 ½ 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.