Orange-Balsamic Beets with Basil

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.

Yield: 4 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 91
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Protein: 2.2g
  • Carbohydrate: 13.7g
  • Cholesterol: 0mg
  • Iron: 1.2mg
  • Sodium: 178mg
  • Calories from fat: 36%
  • Fiber: 3.9g
  • Calcium: 26mg

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

Preparation

  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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