Orange-Balsamic Beets with Basil |
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Prep Time: 13 Minutes Cook Time: 60 Minutes |
Ready In: 73 Minutes Servings: 4 |
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The aroma of fresh orange fills the air as olive oil is infused with orange rind. The infused oil adds a touch of sweetness to the beets. Ingredients:
8 small beets (about 1 3/4 pounds) |
1 tablespoon olive oil |
1 tablespoon grated orange rind |
1 tablespoon chopped fresh basil |
1 tablespoon balsamic vinegar |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Leave root and 1 inch of stem on beets; scrub with a brush. Place in a large Dutch oven; cover with water. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse under cold water; drain.
2. Place oil and orange rind in a small nonstick skillet, and cook over low heat 5 minutes or until oil is fragrant. Remove from heat.
3. Trim off beet roots. Rub off skins, and cut each beet into 4 wedges. Combine beets, infused oil, basil, and remaining ingredients in a bowl, tossing gently to coat. Serve immediately, or cover and chill.
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