| This recipe is liked by 0 person(s). |
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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe