- 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, … Continue Reading ...