Balsamic-Dressed Roasted Beets
From Cooking Light magazine.A great accompaniment for roasted meats. Makes 8 servings.
- 6 medium beets (about 2 1/2 pounds), roasted (see technique above)
- ½ cup fresh orange juice
- ¼ cup balsamic vinegar
- 1 tablespoon sugar
- 1 star anise
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Roast beets in foil and cool to room temperature. Peel and cut each beet into 8 wedges. Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to boil. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.