Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb large red beets
1/4 c olive oil
: Kosher salt and freshly
: ground black pepper
1 1/4 c rich chicken stock, -- fat
: removed
1/3 c balsamic vinegar
1 TB sherry vinegar
1 TB honey (or to taste)
1 ts toasted and crushed anise
: seed

Preheat the oven to 375 degrees. Wash, dry, and lightly oil the beets
with 1 tablespoon of the olive oil. Place in a roasting pan and
season with salt and pepper. Roast until cooked through and skins
begin to shrivel, approximately 45 minutes depending on the size of
the beets.

While still warm, remove the beet skins by rubbing with a paper
towel. Cut into 1/4-inch dice. In a blender or food processor, puree
the chicken stock and 1 cup of the beets. Transfer the puree to a
bowl. Whisk in the vinegars, honey, anise seed and remaining olive
oil. Season to taste with salt and pepper. Stir in the remaining
diced beets.

Store, covered and refrigerated, up to 5 days.

Yield: 2 1/2 cups

Recipe By :COOKING RIGHT SHOW #CR9602

Date: Wed, 23 Oct 1996 08:35:25
~0400

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