1. Preheat the oven to 425°F.
2. Wrap the beets in aluminum foil and place directly on the oven rack. Roast for 45 minutes, or until a knife easily pierces the beets. Cool for 30 minutes, then peel and cut each beet into 8 wedges.
3. Meanwhile, in a medium saucepan over medium-high heat, combine the orange juice, vinegar, star anise, and sugar. Bring the mixture to a boil and cook for 12 to 14 minutes, or until reduced to about 2 1/2 to 3 tablespoons of syrup. Discard the star anise pods, then toss the syrup with the beets.
4. Toss the arugula with the lemon juice, lemon zest, oil, salt, and pepper. Arrange over 4 serving plates. Divide the beets into 4 portions and place each on top of the arugula. Drizzle any remaining orange-balsamic syrup over each plate. Serve immediately.
Nutritional Facts per serving
CALORIES 137.3 cal
FAT 4.1 g
SATURATED FAT 0.5 g
CHOLESTEROL 0 mg
SODIUM 242.1 mg
CARBOHYDRATES 23.8 gv TOTAL SUGARS 17.7 g
DIETARY FIBER 3.9 g
PROTEIN 3.1 g
Recipe courtesy of the Rodale Recipe Finder.