Ingredients
2 medium beets or 1 pound of baby beets
6 tablespoons olive oil
3 tablespoons red wine vinegar
Salt
Freshly ground pepper
1 small onion, coarsely chopped
1/2 teaspoon crushed anise seeds
Preparation
Roast the beets in 425 degree oven for 1 to 1 1/2 hours depending on size of beets. Peel, cool and cut into 3/4-inch slices. In a medium bowl beat together with a fork the oil, vinegar, salt an pepper. Stir in the onion and anise, then mix in the beets gently. Cover and refrigerate for several hours or days.
