Roasted Beet Salad with Currants and Anise

Roasted Beet Salad with Currants and Anise


The Holidays are nearly upon us and we cooks are all no doubt busy planning parties and finalizing menus for holiday meals for our families and friends.

Every year I host a Christmas dinner for friends here in Chiang Mai, where Christmas is pretty much a non-event other than the usual retail angle. Early on I tried replicating a traditional western Christmas feast, which required a turkey imported from the US and winter root vegetables from Australia and New Zealand.  It was complicated and expensive and, to be honest, rather ridiculous when it was all said and done. So from that point onward I have been creating holiday menus from various cuisines from around the world which are so much more interesting and fun for myself as well as for my friends. This year it is going to be a casual Spanish paella supper with various Spanish inspired accompaniments including this beat salad. At first glance this salad may not garner much attention. But that said, the earthiness of the beets combined with a sweet note from currants plumped in a hot Spanish sherry bath and the perfumed accent of toasted anise seeds magically reveals this salad’s hidden deliciousness.

Roasted Beet Salad with Currants and Anise  photo: Kevin West

Roasted Beet Salad with Currants and Anise photo: Kevin West

This is an easy and deeply colorful salad that is not only a perfect addition to a holiday menu, but to serve throughout the rest of the year as well.


Roasted Beet Salad with Currants and Anise    serves 4-6

  • 6 medium size beets, roasted
  • ¼ cup dark dried currants
  • 3 tablespoon sweet sherry (Madeira, or Marsala)
    1 small red onion, peeled, quartered, and thinly sliced
  • 2 teaspoons anise seeds, lightly toasted
    1 teaspoon flaked sea salt
  • freshly ground black pepper to taste
  • 2 tablespoons sherry vinegar
  • 3 tablespoons olive oil
  • radicchio leaves
  • flat leaf parsley sprigs

For instructions on roasting beets (click here)

You can also simply boil the beets if you prefer. Place the beets a in large sauce pan and add water to cover. Bring to a boil. Lower heat to a simmer and cook until the beets are tender but not too soft, about 30-40 minutes. Test by slipping a sharp knife into the flesh. Drain off the water and set the beets aside to cool.

In either case, when the beets are cool enough to handle slip off the skin and discard. Cut the beets into thin slices. Stack the slices and cut into batons crosswise and place them in a large bowl.

Place the currants in a small sauce pan and add the sherry. Bring to a simmer and cook until the sherry is absorbed. Add the plumped currants to the bowl with the beets.

Add the sliced onions, 1 ½ teaspoons anise seeds, , sea salt, and pepper. Toss until the ingredients are well combined. Add the vinegar and olive oil and toss until evenly coating the beets. Taste and adjust salt and pepper to your liking.

Cover the beet salad with cling film and refrigerate until well chilled.


Remove the beet salad from the refrigerator 30 minutes before serving. Serving the salad at room temperature allows the flavors of the salad to bloom.

Arrange the radicchio leaves on a serving platter or individual plates. Nestle the beet salad over the radicchio leaves. Sprinkle the remaining anise seeds over the beets and garnish with parsley sprigs.

Delicioso  . . .    to the very last bite !


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