Anise Flavored Beet Salad Recipes

Steps:

• Cover unpeeled beetroot with water, and cook until tender.
• Peel, cool and then dice.
• Mix together thoroughly the oil, vinegar, salt and pepper.
• Stir in onion and crushed aniseed.
• Mix in beets gently.
• Cover and refrigerate until ready to serve.
• Salad improves in flavour when kept several hours or days in the fridge.

Steps:

• Roast the beets in 425 degree oven for 1 to 1 1/2 hours depending on size of beets. Peel, cool and cut into 3/4-inch slices. In a medium bowl beat together with a fork the oil, vinegar, salt an pepper. Stir in the onion and anise, then mix in the beets gently. Cover and refrigerate for several hours or days.

Steps:

• In a saucepan over medium-high heat, combine water, sugar, lemon juice and aniseed; bring to a boil. Reduce heat to medium; cook, uncovered, for 40 minutes or until mixture is slightly thickened and reduced by one-third (about 1-1/2 cups). Remove from the heat; cover and cool to room temperature, about 30 minutes. Meanwhile, in a large bowl, combine honeydew, pineapple, cantaloupe, grapes and oranges. Pour anise mixture over fruit; toss to coat. Cover and chill for at least 1 hour. Just before serving, add strawberries and banana; gently toss. Garnish with kiwi.

Steps:

• Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper.
• Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely.
• Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.)
• Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing.