Roasted Beets with Fennel Oil Dressing
    1. Preheat oven to 375°F. Remove greens from beets, leaving 1 ½ inch stem. Do not pierce beets. Reserve beet greens for another use. Scrub beets each with a stiff brush under cool running water.
    2. Wrap each beet in a small piece of aluminum foil. Place on a baking sheet and roast for 45 minutes to 1 hour; depending on size or until a knife slips in easily.
    3. While the beets are roasting; heat olive oil in a small skillet, add crushed fennel seeds. Heat over low heat until oil is fragrant, about 5 minutes.
    4. Remove from heat. Allow to cool in the skillet, strain through a fine sieve. Set aside.
    5. Check beets. When done, cool slightly and peel. Cut into quarters.
    6. In a small bowl, mix fennel oil, vinegar, honey, pinch of salt and pepper. Toss beets with the dressing.
    7. Arrange red beets in a mound on the serving dish and garnish with chives.

From Recipes for Diabetes by University of Illinois Extension

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