Ingredients for Roasted Beets with Fennel and Bonito Dressing

• 900g small or medium red beets, scrubbed

• 120 ml olivolja, uppdelad

• 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 matskedar osaltat smör

• 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.

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