Orange-Balsamic Beets With Basil

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.