Roasted Beets with Fennel and Bonito Dressing Recipe
Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet.
Keywords
- beet
- anise
- fennel
- arugula
- side
- dinner
- gluten free
- nut free
- grilling
- roast
- blender
- bon appétit
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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
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