Chioggia Beets with Raspberry Mint Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
Directions:
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.
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