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1
Wash the beets and remove all but 1/2 inch of the stems.
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2
Put the beets in a saucepan and cover them with 2 inches of cool water.
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3
Bring to a boil over high heat, then cover and reduce the heat to low.
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4
Simmer for about 1 hour, or possibly till the beets are tender when pierced with the tip of a sharp knife.
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5
Alternatively, rub the beets with a little extra virgin olive oil, place in a baking dish and bake in a 350 degrees oven for about 1 hour and 15 min, till tender.
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6
When the beets are done, set them aside till cold sufficient to handle, about 10 min.
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7
Slip the skins from the beets.
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8
Rinse and dry the beets then mince them.
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9
Place them in a bowl and add in the minced basil.
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10
Combine the orange juice, sherry, salt and pepper in a saucepan.
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11
Bring to a boil over high heat.
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12
Reduce the heat slightly, and cook till the liquid has reduced to about 1/2 c..
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13
This will take about 10 min.
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14
Let cold for about 10 min, then fold in the extra virgin olive oil and pour over the beets, turning to coat them well.
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15
Divide the cheese into 4 portions and shape each into a patty on a sheet of aluminum foil.
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16
Preheat the broiler.
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17
Divide the whole basil leaves among salad plates, scattering some of them around the outside edges of the plates.
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18
Using a slotted spoon, divide the beets among the plates, placing them in a mound on the bed of basil.
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19
Drizzle with a little of the collected juices in the bowl.
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20
Place the cheese about 6 inches under the broiler and broil for about 6 min, till hot all the way through.
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21
Remove from the broiler.
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22
Using a spatula, slide a cheese round onto the top of each mound of beets.
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23
Garnish each salad with toasted almonds and grated orange zest Serve immediately.
