- ¾ teaspoon fennel seeds, crushed in a mortar or spice grinder
- 2 tablespoons extra virgin olive oil
- 1½ pounds small beets, preferably a mix of red and golden (see note)
- 1 tablespoon sherry vinegar
- Salt
- 1 tablespoon thinly sliced fresh chives, optional
- Heat fennel seeds and olive oil in a small skillet over low heat until oil is fragrant with fennel, about 5 minutes. Cool, then strain through a sieve.
- Preheat oven to 375 degrees F. If greens are attached, remove all but ½ inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish and add ¼ cup water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40 to 45 minutes.
- Cool slightly, then peel. Cut into quarters or, if very small, in half. Toss with strained oil and sherry vinegar. Season with salt. Transfer to a serving bowl or platter and top, if desired, with chives.