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Roasted beet vinaigrette

Yield: 4 Servings

Ingredients:

• 2 lb large red beets
• 1/4 c olive oil : Kosher salt and freshly : ground black pepper
• 1 1/4 c rich chicken stock -- fat : removed
• 1/3 c balsamic vinegar
• 1 TB sherry vinegar
• 1 TB honey (or to taste)
• 1 ts toasted and crushed anise

Instructions:

: seed Preheat the oven to 375 degrees. Wash dry and lightly oil the beets with 1 tablespoon of the olive oil. Place in a roasting pan and season with salt and pepper. Roast until cooked through and skins begin to shrivel approximately 45 minutes depending on the size of the beets. While still warm remove the beet skins by rubbing with a paper towel. Cut into 1/4-inch dice. In a blender or food processor puree the chicken stock and 1 cup of the beets. Transfer the puree to a bowl. Whisk in the vinegars honey anise seed and remaining olive oil. Season to taste with salt and pepper. Stir in the remaining diced beets. Store covered and refrigerated up to 5 days. Yield: 2 1/2 cups Recipe By :COOKING RIGHT SHOW #CR9602 Date: Wed 23 Oct 1996 08:35:25 ~0400

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