Beets

Balsamic-Dressed Roasted Beets

6 medium beets (about 2 1/2 pounds)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 tablespoon sugar
1 star anise
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 400°. Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.

Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well

Baby Beets and Carrots with Dill

1 pound red and yellow baby beets, about 1 1/2 inches in diameter
1/2 pound baby carrots, peeled
2 teaspoons butter
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill, plus sprigs for garnish

If the beet greens are still attached, cut them off, leaving about 1 inch of the stem intact. In a large pot fitted with a steamer basket, bring 1 inch water to a boil. Add the unpeeled beets, cover, and steam until tender, 20 to 25 minutes. Remove from the pot and let stand until cool enough to handle, then peel and cut into quarters. Set aside and keep warm.

Check the pot, add water to a depth of 1 inch if necessary and return to a boil. Add the baby carrots, cover, and steam until tender, 5 to 7 minutes. If the carrots are varied sizes, cut the larger ones into halves or thirds for even cooking. Remove from the pot.

In a large bowl, toss the carrots with the butter, olive oil, lemon juice and chopped dill. Add the beets, toss gently to combine, and transfer to a serving dish. Serve immediately, garnished with the dill sprigs.