Cook the bacon over low to medium heat until brown.
Add the oil, leek, celery, garlic and star anise and cook for 5 minutes, or until soft.
Add the beetroot wedges & stock, bring to the boil, then reduce to low & cover. Star anise is a strong flavour so take it out when you are ready.
Cook for about 40 minutes, until tender, then season. Add the oregano & serve.