Beetroot salad with anise

Ingredients for 4 servings:

• 3 m.-large beetroot
• 250 ml water
• 5 tbsp herb vinegar
• 2 tsp sugar
• 1 tsp salt
• pepper
• 1 tsp mustard, medium hot or hotter
• 1 tsp aniseed
• 3 tbsp vegetable oil
• 1 onion(s)
• 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

Wash the beets, bring to a boil in a pot of water, and cook until soft, about 25-30 minutes. For very large beets, this may take 40-45 minutes. While the beets are cooking, peel and finely dice the onion. Mix together a marinade of water, vinegar, mustard, salt, sugar, a little pepper, anise, and salad oil, and season to taste. When the beets are tender, rinse them briefly under cold running water and peel thinly. Allow to cool slightly, but while still warm, slice thinly and add immediately to the marinade. Add the diced onion and parsley, mix well, and let it marinate for at least 1 hour.