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Serves 4
INGREDIENTS:
4 tbsp. butter, melted
1 cup fresh opal basil leaves, shredded
1 tbsp. olive oil
1 clove garlic, crushed
1 tsp. salt
1 tsp. black pepper
1lb. steamed beet cubes
8 steamed beet leaves
INGREDIENTS:
In a pan add butter, shredded opal basil. Add olive oil, garlic, salt and black pepper. Simmer gently.
Arrange beet leaves on a serving platter. Spoon steamed beet cubes onto leaves. Drizzle beets with the basil butter oil. Serve hot as a side dish to beef or turkey, or chill for a side salad for a barbecue.
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