The flavor of this salad gets better when made a few hours in advance, or even the day before. Serves 8.
1-1/2 lbs cooked beets, cut into quarters (can use pre-cooked fresh beets from the produce section)
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Kosher or sea salt
Fresh black pepper
1 small onion, coarsely chopped
1 cup diced fennel bulb (save some fronds for garnish)
1/2 tsp crushed anise seeds*
Cut each beet into small chunks. In a medium bowl beat together with a fork the oil, vinegar, salt and pepper. Stir in the onion, fennel bulb, and anise, then mix in the beets gently. Cover and refrigerate until ready to serve, garnished with fennel fronds.
*To crush anise seed, either use a mortar and pestle, or smash the seeds with a heavy frying pan or rolling pin.