Roasted Beet & Balsamic Drizzle

4 small beets
aniseeds
1/2c balsamic vinegar
1c olive oil
black pepper, pinch of salt (optional)

Sprinkle washed beets with aniseeds and roast in foil in 375 degree oven for about 1 hour, or until cooked through. Slip off skins and cut into chunks. Add to food processor along with vinegar. Process beets and vinegar until smooth, then gradually add olive oil in a stream until completely incorporated. Add black pepper and salt, if using. Transfer to a plastic squeeze bottle.

This dressing stores for a couple of weeks, but you may need to put the bottle in a bowl of hot water, as it thickens in the fridge.

Delicious and very attractive drizzled on plate and mixed greens.

Gloria Marsh
Toadhall Bed and Breakfast , Richmond Hill, Ontario