Roasted Beets with Fennel and Bonito Dressing Recipe | Epicurious

Ingredients

• 2 pounds small or medium red beets, scrubbed
• 1/2 cup olive oil, divided
• 2 teaspoons kosher salt, plus more
• 1 teaspoon aniseed or fennel seeds
• 1/2 cup white wine vinegar
• 1 tablespoon sugar
• 1 small fennel bulb, halved lengthwise, very thinly sliced crosswise
• 2 garlic cloves, smashed
• 2 tablespoons unsalted butter
• 1/3 cup bonito flakes
• 2 teaspoons fresh lemon juice
• 1 cup trimmed mature arugula