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Anise-Scented Balsamic Beets

Anise-Scented Balsamic Beets
Recipe Tip
Sweet Beets
Beets are an excellent source of folic acid and a good source of potassium and vitamin C.
Source
The Sugar Solution Cookbook (2006) p. 221

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Turn over a new salad leaf! A balsamic syrup pairs perfectly with beets. From Prevention Healthy Cooking.
Prep Time:15 min
Start to Finish:1 hr
makes:4 servings
1lb beets, about 2-inch in diameter each, trimmed
1cup orange juice
2tablespoons Progresso® balsamic vinegar
2star anise pods
1tablespoon sugar
1medium bunch arugula (about 4 cups), trimmed and washed
1teaspoon grated lemon peel
1tablespoon lemon juice
1tablespoon olive oil
1/4teaspoon salt
1/8teaspoon 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
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 20g (Dietary Fiber 2g, Sugars 16g); Protein 2g Percent Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 6%; Iron 6% Exchanges: 1 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
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