Ingredients
1
lb beets, about 2-inch in diameter each, trimmed
1
cup orange juice
2
tablespoons balsamic vinegar
2
star anise pods
1
tablespoon sugar
1
medium bunch arugula (about 4 cups), trimmed and washed
1
teaspoon grated lemon peel
1
tablespoon lemon juice
1
tablespoon olive oil
1/4
teaspoon salt
1/8
teaspoon freshly ground black pepper
Preparation
Heat oven to 425° F.
Wrap beets in aluminum foil; place directly on oven rack. Roast 45 minutes or until knife easily pierces beets. Cool 30 minutes; peel and cut each beet into 8 wedges.
Meanwhile, in medium saucepan stir together orange juice, vinegar, star anise and sugar. Heat to boiling over medium-high heat; boil and cook 12 to 14 minutes or until reduced to about 2 1/2 to 3 tablespoons of syrup. Discard star anise pods. Toss syrup with beets.
In small cup, whisk together lemon peel, lemon juice, oil, salt and pepper. In large bowl, toss arugula with the lemon mixture until greens are coated. Divide arugula and beets among 4 salad plates. Drizzle any remaining orange-balsamic syrup over each salad. Serve immediately.
