Ingredients for Roasted Beets with Fennel and Bonito Dressing

• 900g small or medium red beets, scrubbed

• 120ml olive oil, divided

• 2 teaspoons kosher salt, plus more

• 1 teaspoon aniseed or fennel seeds

• 120ml white wine vinegar

• 1 tablespoon sugar

• 1 small fennel bulb, halved lengthwise, very thinly sliced crosswise

• 2 garlic cloves, smashed

• 2 tablespoons unsalted butter

• 80ml bonito flakes

• 2 teaspoons fresh lemon juice

• 1 cup trimmed mature rocket

Preheat oven to 218°C. Toss beets with 1 tablespoon oil in an 8x8" baking dish; season with salt. Add 60ml water and cover tightly with foil. Roast beets, shaking once, until a knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub off skins with paper towels. Using 2 forks, tear beets into large pieces; toss in a large bowl with 2 tablespoons oil.

Meanwhile, toast aniseed in a small saucepan over medium heat, tossing often until fragrant, about 3 minutes. Add vinegar, sugar, 2 teaspoons salt, and 240ml water. Increase heat to medium-high and bring to a simmer, stirring to dissolve sugar and salt, about 4 minutes. Remove from heat and let steep 20 minutes. Place fennel in a small bowl and strain brine over. Cover and chill until cold, about 2 hours.

Cook garlic, butter, and 60ml oil in a small saucepan over medium, stirring occasionally, until garlic is soft but not brown, about 2 minutes. Stir in bonito flakes and transfer to a blender. Purée until only a few flecks of bonito remain.

Prepare a grill for medium heat. Grill beets, turning occasionally, until lightly charred, about 5 minutes. Transfer back to bowl; toss with bonito dressing and lemon juice and season with salt.

Toss rocket and remaining 1 tablespoon oil in a medium bowl; season with salt. Grill until lightly charred in spots, about 30 seconds. Transfer back to bowl.

Arrange beets on a platter and top with rocket and drained pickled fennel.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.