Roasted Beets With Anise, Cinnamon and Orange Juice

Total Time
15 mins
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".

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  1. *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.
  2. Preheat the oven to 375 degrees. Line a roasting pan with parchment paper.
  3. Combine the beets, oil, salt, anise seeds, cinnamon stick pieces, orange juice and pomegranate molasses in the pan, tossing to coat the beets evenly.
  4. 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.
  5. Discard the cinnamon stick pieces.
  6. Transfer to a serving platter and garnish with orange zest (and minced fresh herb of choice if using).
  7. Serve warm.