Roasted Beet and Fennel Salad
With Champagne-Anise Vinaigrette
Yields approx 4 servings
Ingredients:
2 Beets, cooked until tender, peeled and sliced into 6 slices
2 Oranges, seedless, skinned, sliced into 6 slices, reserve ends
1 Anise bulb, shaved on mandoline, crisped in cool water
3 Tb. Olive oil, extra virgin
1 Tb. Vinegar, champagne, heated and steeped with anise tops
To Taste Sea salt & Black pepper, freshly ground
Directions:
Place beets in mixing bowl and add 1 Tb. oil, vinegar and juice from orange ends. Season beet slices with salt and pepper to taste. Place beets on 4 serving plates, 3 slices per plate. Reserve any juices in bowl. Top beet slices with orange slices, using 3 per plate. Drain anise and toss with 1 Tb oil. Season with salt and pepper and divide onto 4 plates, placing on top of orange slices. Drizzle beet juices around plates and drizzle on remaining oil. Garnish shaved anise with a small frond of anise top and serve.
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