Cover unpeeled beetroot with water in a pot.

Cook the beetroot until tender when pierced with a fork (about 30 minutes).

Remove beetroot from water and let cool.

Peel the cooled beetroot.

Dice the peeled beetroot into small pieces.

In a separate bowl, whisk together olive oil, red wine vinegar, salt, and pepper.

Stir in the chopped onion and crushed anise seed into the dressing.

Gently mix the diced beets into the dressing.

Cover the salad and refrigerate for at least one hour to allow flavors to meld.

Serve chilled.