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Chioggia Beets with Raspberry Mint Vinaigrette
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time: 30 minutes
Source:
1 lb | beets, (preferably Chioggia), 2-in of stems left intact |
3 Tbs | thinly sliced scallions |
2½ Tbs | raspberry vinegar |
2 tsp | fresh lemon juice, or to taste |
2 Tbs | fresh chopped mint |
1 Tbs | finely grated fresh orange zest, (from 2 oranges) |
½ tsp | salt |
½ tsp | black pepper |
¼ cup | olive oil |
1 Cover beets with water by 1 inch in a 2- to 3-quart saucepan & simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander & rinse under cold running water. Let stand until cool enough to handle, then slip off & discard skins. Cut beets into ¼-in-thick slices.
2 While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt & pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets & toss with vinaigrette & vinegar & salt to taste. Serve warm or slightly chilled.
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