Roasted Beet Vinaigrette

2 lb Large red beets
1/4 c Olive oil
Kosher salt and freshly ground black pepper
1 1/4 c rich chicken stock, -- fat removed
1/3 c balsamic vinegar
1 TB sherry vinegar
1 TB honey (or to taste)
1 ts toasted and crushed anise seed

Preheat the oven to 375 degrees. Wash, dry, and lightly oil the beets with 1 tablespoon of the olive oil. Place in a roasting pan and season with salt and pepper. Roast until cooked through and skins begin to shrivel, approximately 45 minutes depending on the size of the beets.

While still warm, remove the beet skins by rubbing with a paper towel. Cut into 1/4-inch dice. In a blender or food processor, puree the chicken stock and 1 cup of the beets. Transfer the puree to a bowl. Whisk in the vinegars, honey, anise seed and remaining olive oil. Season to taste with salt and pepper. Stir in the remaining diced beets.

Store, covered and refrigerated, up to 5 days.

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