Roasted Beets With Anise, Cinnamon and Orange Juice

Recipe by COOKGIRl
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • *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.
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