DIRECTIONS:

1. Rinse the beet bulbs and potatoes in water, drain and simmer in a large pot for 1 hour. Drain and allow  to cool.

2. Peel the beets and dice. Place 2/3 of the beets in a pot of water and reduce to 2 tablespoons of liquid. Repeat 3 times. Discard the beets and reserve the liquid.

3. Slice half the potatoes, season with salt and pepper and sauté in oil along with the whole potatoes until they start to caramelize. Add the garlic and sauté for 30 seconds. Add the remaining diced beets and sauté for 5 minutes. pour aged balsamic over the beets and potatoes. Remove from heat.

4. Return the beet 'stock' to the heat and add the butter in small increments to make a sauce  Mix vigorously and season. Plate the beets and potatoes and drizzle the beet sauce on top. Sprinkle the fresh basil over the potatoes and beets and serve.