ANISE-SCENTED BALSAMIC BEETS

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Anise-Scented Balsamic Beets image

Turn over a new salad leaf! A balsamic syrup pairs perfectly with beets. From ® Prevention Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 4

Number Of Ingredients 11

1 lb beets, about 2-inch in diameter each, trimmed
1 cup orange juice
2 tablespoons balsamic vinegar
2 star anise pods
1 tablespoon sugar
1 medium bunch arugula (about 4 cups), trimmed and washed
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Heat oven to 425° F.
  • Wrap beets in aluminum foil; place directly on oven rack. Roast 45 minutes or until knife easily pierces beets. Cool 30 minutes; peel and cut each beet into 8 wedges.
  • Meanwhile, in medium saucepan stir together orange juice, vinegar, star anise and sugar. Heat to boiling over medium-high heat; boil and cook 12 to 14 minutes or until reduced to about 2 1/2 to 3 tablespoons of syrup. Discard star anise pods. Toss syrup with beets.
  • In small cup, whisk together lemon peel, lemon juice, oil, salt and pepper. In large bowl, toss arugula with the lemon mixture until greens are coated. Divide arugula and beets among 4 salad plates. Drizzle any remaining orange-balsamic syrup over each salad. Serve immediately.

Nutrition Facts : Calories 120, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 16 g, TransFat 0 g

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