- ¼ tsp. fennel seeds, crushed in a mortar or spice grinder
- 2 tbsp. extra virgin olive oil
- 1½ lbs small beets, preferably a mix of red and golden
- 1 tbsp. sherry vinegar
- 1 tbsp. thinly sliced fresh chives (optional)
Heat fennel seeds and olive oil in a small skillet over low heat until oil is fragrant with fennel, about 5 minutes. Cool, then strain through a sieve.
Preheat oven to 350 degrees F. If greens are attached, remove all but ½ inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish and add ¼ cup water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40 to 45 minutes.
Cool slightly, then peel. Cut into quarters or, if very small, in half. Toss with strained oil and sherry vinegar. Season with salt. Transfer to a serving bowl or platter and top, if desired, with chives.
from Fresh From the Farmers’ Market by Janet Fletcher