Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil.
Bake at 400 for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.
Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise.
Combine beets, vinegar mixture, salt, and pepper; toss well.
