Beets With Raspberry Mint Vinaigrette (Shepherds) Recipe

1. 1

   Steam beets till tender.

2. 2

   Cold, peel, and cut into 1/4-inch slices.

3. 3

   In a mixing bowl combine shallots, vinegar, lemon juice, orange zest, scallions, and mint.

4. 4

   Whisk in extra virgin olive oil, mixing till emulsified.

5. 5

   Add in beet slices and toss till coated.

6. 6

   Add in salt and pepper to taste.

7. 7

   Squeeze lime juice over the beets and toss lightly.

8. 8

   Serve hot.

9. 9

   Notes: The earthy sweet beets are perfectly highlighted by a light fruity dressing.

10. 10

    REF More Recipes from a Kitchen Garden, by Renee Shepherd

* Per serving · 4 servings · Values may vary.

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