1/1 Photo of Roasted Beets With Anise, Cinnamon and Orange Juice
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".
My Private Note
Units: US | Metric
- 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)
- 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.
- 2Preheat the oven to 375 degrees. Line a roasting pan with parchment paper.
- 3Combine the beets, oil, salt, anise seeds, cinnamon stick pieces, orange juice and pomegranate molasses in the pan, tossing to coat the beets evenly.
- 4Spread 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.
- 5Discard the cinnamon stick pieces.
- 6Transfer to a serving platter and garnish with orange zest (and minced fresh herb of choice if using).
- 7Serve warm.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Roasted Beets With Anise, Cinnamon and Orange Juice
Serving Size: 1 (136 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 174.7
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 277.1 mg
- Total Carbohydrate 19.2 g
- Dietary Fiber 3.4 g
- Sugars 15.3 g
- Protein 3.0 g
The following items or measurements are not included: