Tuesday, March 10, 2009


  • bunch of beets with greens
  • 2 whole star anise "flowers" or 1/2 tsp anise or fennel seeds
  • 1/2 T butter, unsalted
  • fresh lemon juice

Preheat oven to 375F. Trim off beet greens, leaving about 2 incehs of stem; reserve. Set each beet on a square of foil large enough to enclose it. Break star anise in half and place a piece on each square (or divide evenly among packets if using fennel or anise). Crimp each packet tightly to seal.Set beets in roasting pan and bake until tender when pierced through with knife tip, about 40 to 60 minutes. Meanwhile rinse greens thoroughly in cold, running water.Remove beets from oven and allow packets to cool a bit, then gently rub the skins off the beets while still enclosed in the foil. Discard skin and spices. Halve the beets.Steam greens until tender, about 5 minutes. Meanwhile heat beets in a sauce pan with the butter. Toss greens with lemon juice and mound on a plate. Spoon beets in the center and serve.

No comments: