Chioggia Beets with Raspberry Mint Vinaigrette
From the kitchen of CarlyCandy-striped Chioggia beets get tossed warm with a bright raspberry mint vinaigrette. Orange zest and fresh lemon juice cut through the earthiness, while scallions add subtle bite. Serve it warm or chilled as a side that actually tastes like something.
- Prep
- n/a
- Cook
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- Total
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- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact
- 13 tablespoons thinly sliced scallions
- 12 to 2 1/2 tablespoons raspberry vinegar
- 12 teaspoons fresh lemon juice, or to taste
- 12 tablespoons chopped fresh mint
- 11 tablespoon finely grated fresh orange zest (from 2 oranges)
- 11/2 teaspoon salt
- 11/2 teaspoon black pepper
- 11/4 cup olive oil
- 1Garnish: fresh mint sprigs
Instructions
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.
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.
*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.