- 6 golden fresh beets
- 6 Tablespoons Extra Virgin olive oil
- Pinch of coarse salt for each beet
- 6 teaspoons dried Herbs de Provence
- 1 star of star anise – cracked into 6 pieces
- White pepper
Preheat oven to 300 degrees
Wear rubber gloves when handling beets otherwise your hands will remain a lovely shade of yellow for a day or two.
- Wash beets and remove stems from the beet, set aside. Stack 6 sheets of foil large enough to cover each beet in a pouch.
- Place one washed beet in the center of one piece of foil. Drizzle with a tablespoon of olive oil, sprinkle with a dash salt and a few grinds of pepper and a piece of star anise.
- Bring sides of foil up from each side and gather at top. Crimp together to form a pouch making sure there are no holes so liquid stays inside of pouch.
- Bake for 1 hour 15 minutes for small beets / 1hr 30 for larger beets. Let cool inside pouch for one hour after removing from oven. If time is short, skip the wait, just be careful as the beets will be very hot.
- Remove beets from foil pouch. Poke a hole in the middle of the foil and pour the liquid into a bowl.
- Remove knot where stem was attached and the tip of the beet. Run the side of your knife over the beet and the skin will fall away easily. Place beet in the liquid.
- Slice beets to desire thickness. Place in liquid and set aside.
- Serve with crumpled goat cheese and sliced tangerines on a bed of fresh greens.
- Beets that a bought without the stems are typically not a fresh as beets with stems. Frozen beets may be used but will not offer the same taste as fresh.
- Herbs de Provence may be made by combining equal parts of thyme, lavender and rosemary or may be store bought already mixed.
- Try to use whole star anise, the flavor is cleaner and more complex than star anise powder. The star will break apart easily when slapped with the back of your knife.