Roasted Beets with Fennel and Bonito Dressing

Ingredients

• •2 pounds small or medium red beets, scrubbed
• •½ cup olive oil
• •2 teaspoons kosher salt
• •1 teaspoon aniseed or fennel seeds
• •½ cup white wine vinegar
• •1 tablespoon sugar
• •1 whole small fennel bulb
• •2 cloves garlic
• •2 tablespoons unsalted butter
• •⅓ cup bonito flakes
• •2 teaspoons fresh lemon juice
• •1 cup trimmed mature arugula

Cooking Instructions

1. 1.

   Preheat oven to 425°F. Toss beets with 1 Tbsp. oil in an 8x8" baking dish; season with salt. Add 1/4 cup water and cover tightly with foil. Roast beets, shaking once, until a knife slips easily through flesh, 60-75 minutes. Let cool slightly, then rub off skins with paper towels. Using 2 forks, tear beets into large pieces; toss in a large bowl with 2 Tbsp. oil.

   75 min

2. 2.

   Meanwhile, toast aniseed in a small saucepan over medium heat, tossing often until fragrant, about 3 minutes. Add vinegar, sugar, 2 tsp. salt, and 1 cup water. Increase heat to medium-high and bring to a simmer, stirring to dissolve sugar and salt, about 4 minutes. Remove from heat and let steep 20 minutes. Place fennel in a small bowl and strain brine over. Cover and chill until cold, about 2 hours.

   120 min

3. 3.

   Cook garlic, butter, and 1/4 cup oil in a small saucepan over medium, stirring occasionally, until garlic is soft but not brown, about 2 minutes. Stir in bonito flakes and transfer to a blender. Purée until only a few flecks of bonito remain.

   5 min

4. 4.

   Prepare a grill for medium heat. Grill beets, turning occasionally, until lightly charred, about 5 minutes. Transfer back to bowl; toss with bonito dressing and lemon juice and season with salt.

   10 min

5. 5.

   Toss arugula and remaining 1 Tbsp. oil in a medium bowl; season with salt. Grill until lightly charred in spots, about 30 seconds. Transfer back to bowl.

   2 min

6. 6.

   Arrange beets on a platter and top with arugula and drained pickled fennel.

   3 min