Orange-Balsamic Beets with Basil

Oxmoor House
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.
4 servings (serving size: about 1/2 cup)


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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


Prep: 13 Minutes
Cook: 1 Hours

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.

. 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.

. 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.

Created date

March 2010

Nutritional Information

Calories 91
Fat 3.6 g
Satfat 0.5 g
Protein 2.2 g
Carbohydrate 13.7 g
Cholesterol 0 mg
Iron 1.2 mg
Sodium 178 mg
Caloriesfromfat 36 %
Fiber 3.9 g
Calcium 26 mg