Chioggia Beets with Raspberry Mint Vinaigrette

A vibrant and refreshing salad featuring tender Chioggia beets dressed in a bright raspberry-mint vinaigrette with orange zest, fresh herbs, and scallions. The candy-striped beets are perfectly complemented by the tangy-sweet dressing.

4 servings

55 min

Published October 4, 2025

Ingredients

•1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact
•3 tablespoons thinly sliced scallions
•2 tablespoons raspberry vinegar
•2 teaspoons fresh lemon juice
•2 tablespoons chopped fresh mint
•1 tablespoon finely grated fresh orange zest
•½ teaspoon salt
•½ teaspoon black pepper
•¼ cup olive oil
•1 garnish fresh mint sprigs

Cooking Instructions

1.
Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.
45 min
2.
While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.
10 min
3.
*Sometimes called candy-cane beets, chioggias become more aggressive in flavor as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.

Ingredients

•1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact

•3 tablespoons thinly sliced scallions

•2 tablespoons raspberry vinegar

•2 teaspoons fresh lemon juice

•2 tablespoons chopped fresh mint

•1 tablespoon finely grated fresh orange zest

•½ teaspoon salt

•½ teaspoon black pepper

•¼ cup olive oil

•1 garnish fresh mint sprigs

Cooking Instructions

Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.

45 min

While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.

10 min

*Sometimes called candy-cane beets, chioggias become more aggressive in flavor as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.