Roasted Beets with Fennel Oil

1. 1

   Heat fennel seeds and olive oil in a small skillet over low heat until oil is fragrant with fennel, about 5 minutes.

2. 2

   Cool, then strain through a sieve.

3. 3

   Preheat oven to 375 degrees F. If greens are attached, remove all but 1/2 inch of the stems (so as not to pierce the beets) and reserve for another use.

4. 4

   Put beets in a baking dish and add 1/4 cup water.

5. 5

   Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40 to 45 minutes.

6. 6

   Cool slightly, then peel.

7. 7

   Cut into quarters or, if very small, in half.

8. 8

   Toss with strained oil and sherry vinegar.

9. 9

   Season with salt.

10. 10

    Transfer to a serving bowl or platter and top, if desired, with chives.

* Per serving · 4 servings · Values may vary.

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