Anise Flavored Beet Salad Recipes

MOROCCAN COLD BEET SALAD WITH VINAIGRETTE

Steps:

• Gather the ingredients.
• Rinse the beetroots. Place in a pot or pressure cooker and cover with cold water. Boil or pressure cook the beets until tender. Test by piercing the beet with a sharp knife; if it can be inserted into the center, the beet is cooked. This can take up to an hour and a half when boiling, and up to 40 minutes when pressure cooking-how long depends on how large the beets are. If the beets you're cooking are different sizes, simply check the cooking at intervals and remove the beets one by one as they're done, drain the beets, rinse under cold running water and slide the skins off while the beets are still warm.
• Allow the beets to cool.
• Cut the beets into 1/4-inch to 1/2-inch slices of uniform thickness, and then cut each slice into uniformly sized cubes.
• Transfer the cubed beets to a large bowl and combine with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
• Prior to serving, taste the salad and adjust the seasoning if desired. The salad may be garnished with freshly slivered onion or a little more parsley.

ANISE FRUIT SALAD

Steps:

• In a saucepan over medium-high heat, combine water, sugar, lemon juice and aniseed; bring to a boil. Reduce heat to medium; cook, uncovered, for 40 minutes or until mixture is slightly thickened and reduced by one-third (about 1-1/2 cups). Remove from the heat; cover and cool to room temperature, about 30 minutes. Meanwhile, in a large bowl, combine honeydew, pineapple, cantaloupe, grapes and oranges. Pour anise mixture over fruit; toss to coat. Cover and chill for at least 1 hour. Just before serving, add strawberries and banana; gently toss. Garnish with kiwi.

ANISE-FLAVORED BEET SALAD

Steps:

• Roast the beets in 425 degree oven for 1 to 1 1/2 hours depending on size of beets. Peel, cool and cut into 3/4-inch slices. In a medium bowl beat together with a fork the oil, vinegar, salt an pepper. Stir in the onion and anise, then mix in the beets gently. Cover and refrigerate for several hours or days.

CARROT, CAULIFLOWER AND BEET SALAD WITH ORANGE-ANISE DRESSING

Steps:

• Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper.
• Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely.
• Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.)
• Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing.

ANISE-SCENTED BALSAMIC BEETS

Steps:

• Heat oven to 425° F.
• Wrap beets in aluminum foil; place directly on oven rack. Roast 45 minutes or until knife easily pierces beets. Cool 30 minutes; peel and cut each beet into 8 wedges.
• Meanwhile, in medium saucepan stir together orange juice, vinegar, star anise and sugar. Heat to boiling over medium-high heat; boil and cook 12 to 14 minutes or until reduced to about 2 1/2 to 3 tablespoons of syrup. Discard star anise pods. Toss syrup with beets.
• In small cup, whisk together lemon peel, lemon juice, oil, salt and pepper. In large bowl, toss arugula with the lemon mixture until greens are coated. Divide arugula and beets among 4 salad plates. Drizzle any remaining orange-balsamic syrup over each salad. Serve immediately.

ANISE FLAVORED CREAM WITH FRESH ORANGE SALAD

Steps:

• Preparation time: 20 minutes.
• Cooking time: 3 minutes.
• Utensils: Pans, cutting boards, knives, tablespoons, wood spoons, big bowls, blender.
• Preparation:.
• The cream.
• Pour the Pernod in a pan, warm it up and flame it. Add the milk and bring it to boil, stirring constantly. Let it cool down while adding 4 tablespoons of the Pernod milk mixture to the corn flour, and then slowly add the rest of the milk and sugar.
• Pour this preparation into a pan, warm over low to medium heat and continue stirring until the mixture becomes thick. Fill small glasses with this preparation and decorate with crushed pistachios. Place them in the refrigerator for 45 minutes.
• The orange salad.
• Peel the oranges exposing the flesh and slice them in thin circles. Warm the honey.
• Open the vanilla stick and let it infuse in warm honey.
• Presentation:.
• Place a few orange slices on a plate, dressed with honey and enjoy with the glass of anise-flavored cream.

ANISE FLAVOURED BEETROOT SALAD

Steps:

• Cover unpeeled beetroot with water, and cook until tender.
• Peel, cool and then dice.
• Mix together thoroughly the oil, vinegar, salt and pepper.
• Stir in onion and crushed aniseed.
• Mix in beets gently.
• Cover and refrigerate until ready to serve.
• Salad improves in flavour when kept several hours or days in the fridge.

MY GRANDMA'S ANISE POTATO SALAD

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil over medium heat, and cook until tender, about 8 to 10 minutes. Remove from heat, drain, and run under cold water to cool. Drain well.
• In a large bowl, mix together the potatoes, celery, onion, mayonnaise, and anise seed. Season with salt and pepper to taste. Refrigerate until cold. Garnish with sliced hard-cooked eggs, and dust with paprika, if desired.

MEXICAN CHRISTMAS BEET SALAD

Steps:

• Place beets in a pot, cover with lightly salted water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until beets are soft, 30 to 40 minutes. Drain and cool until easily handled. Peel and cube.
• Place beets in a large bowl and add jicama, tejocotes, guava, oranges, and sweet limes; mix well and sweeten with sugar. Pour in orange juice, mix again, and sprinkle with peanuts. Allow salad to sit for about 10 minutes so flavors can blend.
• Garnish with colaciones just before serving so they don't soften.