Prep 15 mins
Cook 45 mins
Found on the Washington Post site as adapted from the cookbook 'The 10 Things You Need to Eat' by Dave Lieberman and Anahad O'Connor. "Exotic yet simple".
- 1 1⁄2 lbs about 13 small and medium beets, peeled, rinsed and cut into 2-inch chunks (*red or golden beets or in combination)
- 3 tablespoons olive oil
- 1⁄4 teaspoon salt
- cracked black pepper
- 1⁄2 teaspoon anise seed (lightly crushed to release oil)
- 2 -3 small cinnamon sticks, broken in half
- 1⁄3 cup freshly squeezed orange juice (we used Valencia oranges)
- 2 tablespoons pomegranate molasses (my addition)
- orange zest
- fresh parsley, fresh cilantro (optional and my addition) or of fresh mint
- *Note: I used small spring beets which means they were not peeled. I also did not cut the beets into chunks but in half due to their size.
- Preheat the oven to 375 degrees. Line a roasting pan with parchment paper.
- Combine the beets, oil, salt, anise seeds, cinnamon stick pieces, orange juice and pomegranate molasses in the pan, tossing to coat the beets evenly.
- Spread the beets in a single layer and roast for about 45 minutes, shaking the pan a few times to roast the beets evenly and roasting the beets until they are fork-tender.
- Discard the cinnamon stick pieces.
- Transfer to a serving platter and garnish with orange zest (and minced fresh herb of choice if using).
- Serve warm.
oooh yummy!! it is amazing how much flavor there is in these beets! this went over very well with the family. made for NA/ME Tag 8/2013.
This recipe was delightful! I couldn't find any baby beets, only mutant sized ones,so I only bought one, which I cut into smaller cubes. I was surprised how the flavors of the anise and OJ enhanced the sweetness of the beets and didn't over power their flavor. I scaled this down for one, as DH does not eat beets. In addition I omitted the pomegranate molasses, only because I could not find it any where plus I garnished it with mint from my garden. Made for NA*ME tag.