Roasted Beets with Balsamic Glaze

6 medium beets (about 2 1/2 pounds)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 Tbsp sugar
1 star anise
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

Preheat oven to 400°.

Trim off all but one inch of the stem on beets, and leave root intact. Scrub well with a brush. Wrap the beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature, then peel and cut each beet into 8 wedges.

Combine orange juice, balsamic vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to about 1/3 cup, about 10 minutes. Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

Serves 4

Other Suggested Recipes:

• Roasted Beets and Shallots
• Balsamic Roasted Onions
• Harvard Beets
• Deviled Beets
• Thyme Roasted Potatoes with Balsamic Vinegar