Ingredients
- 2 medium beets
- 4 teaspoons fennel seeds
- 1 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/4 cup balsamic vinegar
- 1/4 teaspoon sea salt
Instructions
1. Place the fennel seeds in a small skillet and toast over medium heat until aromatic. Coarsely grind with mortar and pestle or in a spice grinder.
*If you don’t have a mortar and pestle or spice grinder, place the fennel seeds between sheets of paper or in a small bag and roll a wine bottle or jar over until the seeds are crushed.
2. Preheat the oven to 375°. Wash the beets with the tips and tails on. Cut into 1-inch chunks. Place in a small oven-proof baking dish. Toss with 1 tablespoon of olive oil, and sprinkle with the ground fennel seeds. Roast covered until past done or very tender, usually about 45 to 75 minutes.
3. Place the cooked beets and the remaining ingredients into a blender and blend until completely smooth and emulsified. Store in a sealed container in the refrigerator until needed.
