Simple to prepare these rustic beets come from the oven sweet and fragrant with anise.
- 8 medium sized golden beets, about 2‑inches in diameter
- 4 tablespoon olive oil, divided
- 2 teaspoon anise seeds
- 1 cup kosher salt, or more as needed
- 1 good grinding of black pepper
- 1 cup parmesan cheese, shaved into ribbons
Preheat oven to 450 degrees F
Trim the stem and root ends of the beets. I like to leave a bit of each end still attached for a more rustic presentation, but you may trim them as you like. With a vegetable peeler carefully peel each beet trying to keep its natural shape, then cut the beets in quarters. Place them into a medium bowl and toss with 2 tablespoons olive oil and anise seeds.
In a thin layer spread the kosher salt over the entire surface of a rimmed baking sheet large enough to hold the beets in a single layer. Place the quartered beets onto the salt covered sheet. Place in the oven and roast until caramelized on the edges and very tender, about 45 minutes.
Remove from the oven and drizzle with remaining 2 tablespoons olive oil. Sprinkle with some of the salt from the baking sheet and give them a good grinding of black pepper. Just before serving shave shards of Parmigiano over the top and serve.