Orange-Balsamic Beets with Basil

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.