Name: Roasted Beets with Fennel and Bonito Dressing
Yield: 4 Servings
Ingredients: 2 pounds small or medium red beets, scrubbed; ½ cup olive oil, divided; 2 teaspoons kosher salt, plus more; 1 teaspoon aniseed or fennel seeds; ½ cup white wine vinegar; 1 tablespoon sugar; 1 small fennel bulb, halved lengthwise, very thinly sliced crosswise; 2 garlic cloves, smashed; 2 tablespoons unsalted butter; ⅓ cup bonito flakes; 2 teaspoons fresh lemon juice; 1 cup trimmed mature arugula

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Elizabeth Cecil

Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

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