Instructions: Wash the beets and remove all but 1/2 inch of the stems. Put the beets in a saucepan and cover them with 2 inches of cold water. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer for about 1 hour, or until the beets are tender when pierced with the tip of a sharp knife.

Alternatively, rub the beets with a little olive oil, place in a baking dish and bake in a 350 degrees oven for about 1 hour and 15 minutes, until tender.

When the beets are done, set them aside until cool enough to handle, about 10 minutes. Slip the skins from the beets. Rinse and dry the beets then mince them.

Place them in a bowl and add the chopped basil.

Combine the orange juice, sherry, salt and pepper in a saucepan. Bring to a boil over high heat. Reduce the heat slightly, and cook until the liquid has reduced to about 1/2 cup. This will take about 10 minutes. Let cool for about 10 minutes, then mix in the olive oil and pour over the beets, turning to coat them well.

Divide the cheese into 4 portions and shape each into a patty on a sheet of aluminum foil.

Preheat the broiler.

Divide the whole basil leaves among salad plates, scattering some of them around the outside edges of the plates. Using a slotted spoon, divide the beets among the plates, placing them in a mound on the bed of basil. Drizzle with a little of the collected juices in the bowl.

Place the cheese about 6 inches under the broiler and broil for about 6 minutes, until warm all the way through.

Remove from the broiler. Using a spatula, slide a cheese round onto the top of each mound of beets. Garnish each salad with toasted almonds and grated orange zest Serve immediately.

Serves 4.

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