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.
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.
