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Raspberry beet salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Vancouver Sun
| 6 medium sized | beets |
| 1 small | white onion, diced |
| 2 Tbsp. | Canola oil, (cold pressed) |
| 1/3 cup | olive oil or cold pressed canola oil |
| 3 Tbsp. | Raspberry vinegar |
| ¼ cup | fresh or frozen raspberries |
| 1 Tbsp. | Chopped mint |
| Salt and pepper to taste |
Directions:
• Place beets in a pot, cover with cold water and bring to a boil. Reduce heat and cook until fork tender. Remove from the water and cool. Wearing rubber gloves, so as to not stain your hands, peel and slice the beets.
• Saute the onion until translucent and add to the beets. Set aside.
• Slowly stream the oil into the vinegar, whisking vigorously until a smooth mixture forms.
• Add the raspberries and continue to whisk until blended. Add mint, and salt and pepper to taste (you can also do this mixing in a blender).
• Mix in the mint and salt and pepper.
Toss the beets with the raspberry dressing and serve this hot or cold.
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