Recipe - Roasted Beet Vinaigrette

2 pound Large red beets
One fourth cup Olive oil
Kosher salt and freshly
ground black pepper
1 One fourth cup Rich chicken stock,; fat
removed
1/3 cup Balsamic vinegar
1 tablespoon Sherry vinegar
1 tablespoon Honey (or to taste)
1 teaspoon Toasted and crushed anise
seed

Preheat the oven to 375 degrees. Wash, dry, and lightly oil the beets with
1 tablespoon of the olive oil. Place in a roasting pan and season with salt
and pepper. Roast until cooked through and skins begin to shrivel,
approximately 45 minutes depending on the size of the beets.

While still warm, remove the beet skins by rubbing with a paper towel. Cut
into 1/4inch dice. In a blender or food processor, puree the chicken stock
and 1 cup of the beets. Transfer the puree to a bowl. Whisk in the
vinegars, honey, anise seed and remaining olive oil. Season to taste with
salt and pepper. Stir in the remaining minced beets.

Store, covered and refrigerated, up to 5 days.

Yield: 2 One half cups
Recipe By :COOKING RIGHT SHOW #CR9602

Posted to MCRecipe Digest V1 #254

Date: Wed, 23 Oct 1996 08:35:25 0400

From: Meg Antczak meginny@frontiernet.net