Recipe by COOKGIRl
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".
- 680.38 g about 13 small and medium beets, peeled, rinsed and cut into 2-inch chunks (*red or golden beets or in combination)
- 44.37 ml olive oil
- 1.23 ml salt
- cracked black pepper
- 2.46 ml anise seed (lightly crushed to release oil)
- 2-3 small cinnamon sticks, broken in half
- 78.07 ml freshly squeezed orange juice (we used Valencia oranges)
- 29.58 ml pomegranate molasses (my addition)
- orange zest
- fresh parsley, fresh cilantro (optional and my addition) or of fresh mint
Directions See How It's Made
- *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.