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Salad
3 medium or 2 large beets, peeled and cut into eighths
1 Tablespoon olive oil
salt and black pepper
1 orange (go for seedless if you don't like spitting seeds out)
Dressing
zest from one orange (Zest is the bright orange outer part of the orange. Use a zester.)
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
3 Tablespoons chopped basil, with some whole leaves set aside for garnish
salt and black pepper to taste
Preheat the oven to 400º. Put the beets in a roasting pan, drizzle the olive oil over them, and season with salt and black pepper to taste. Bake for 35 - 40 minutes, or until they are tender when poked with a fork. Remove them from the oven and let cool for about 10 minutes.
While the beets are roasting, put the orange zest, balsamic vinegar and chopped basil into a bowl. Whisking constantly, drizzle the olive oil in. Add salt and black pepper to taste.
Peel the zested orange. Section the orange, and arrange the orange and beet slices on a plate. Dribble the vinaigrette all over them, and garnish with the whole basil leaves.
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