Chioggia Beets With Raspberry Mint Vinaigrette Recipe

Name: Chioggia Beets With Raspberry Mint Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact; 3 tablespoons thinly sliced scallions; 2 to 2 1/2 tablespoons raspberry vinegar; 2 teaspoons fresh lemon juice, or to taste; 2 tablespoons chopped fresh mint; 1 tablespoon finely grated fresh orange zest (from 2 oranges); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup olive oil; Garnish: fresh mint sprigs

Servings: persons

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

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.
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.
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.

144

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact, 3 tablespoons thinly sliced scallions, 2 to 2 1/2 tablespoons raspberry vinegar, 2 teaspoons fresh lemon juice, or to taste, and more.

Yes, Chioggia Beets With Raspberry Mint Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chioggia Beets With Raspberry Mint Vinaigrette

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