Beetroot with Star Anise

Beetroot with sweet, spicy flavours.

Beetroot rates high on my shopping list because, along with potatoes, it is Alastair’s ‘favourite’ vegetable. With their great colour and flavour, they regularly feature in most of our mixed salads.

I enjoy exploring other options to prevent flavour and cooking boredom; here, I have added star anise and orange to cold beets. The very distinctive aniseed flavour makes it important to select the right accompaniment. Venison or any game meats are good.

Diets for which Beetroot with Star Anise is suitable:

Dairy Free, Diabetic, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegan and Vegetarian


Preparation: 10 mins | Cooking: 60 + 5 mins | Serves: 4

300 gm (10 oz) beetroot (3 small)*
1 orange
1 star anise


BOIL beetroot in water for approximately 60 minutes, until a skewer can pass through.
REMOVE from the water and cool.
JUICE the orange.
HEAT the juice gently for about 5 minutes in a small saucepan with the star anise.
REMOVE the skin from the beetroot,- it will slip off very easily (best to wear rubber gloves to prevent your hands from staining).
SLICE the beetroots, placing them in a container.
POUR the flavoured orange juice and star anise over the beetroot.
SEAL and marinate for a minimum of 12 hours. The flavour will strengthen significantly if you leave for a couple of days.


– Good with venison and other game meat.


* Can use beetroot purchased cooked, though not in vinegar.

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