Roasted Beets With Orange Sauce

• 1½ lb small beets, leaves trimmed, each peeled and cut into four chunks

• 1 tsp olive oil

• 1 orange, rinsed (for peel and juice)

• ½ tsp anise seeds (optional)

Directions

• 1

  Preheat oven to 450 °F.  Cover a baking sheet with aluminum foil for easy cleanup.

• 2

  In a medium bowl, toss the beets with the olive oil until well coated.

• 3

  Spread beets on baking sheet in a single layer.

• 4

  Bake 30–40 minutes.  When done, beets should be easily pierced with a sharp knife.

• 5

  While beets bake, grate the zest from the orange.  Place in a small bowl.  Cut the orange in half.  Squeeze the juice (about ½ cup) into the bowl with the orange zest. (Use a large spoon to press the inside of the orange to extract more juice.)  Add anise seeds (optional).  Set aside.

• 6

  When the beets are tender, return them to the tossing bowl.  Pour the juice mixture over the beets.  Mix well to coat, and serve.