Anise-Scented Balsamic Beets

 

1

lb beets, about 2-inch in diameter each, trimmed

1

cup orange juice

2

tablespoons Progresso® 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

• 1 Heat oven to 425°F.
• 2 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.
• 3 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.
• 4 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