Chioggia Beets with Raspberry Mint Vinaigrette

Chioggia Beets with Raspberry Mint Vinaigrette
Photo by Romulo Yanes


  • 3 tablespoons scallions
  • 1 tablespoon fresh orange zest
  • ½ teaspoon salt
  • ¼ cup olive oil
  • 2 teaspoons fresh lemon juice
  • fresh mint sprigs
  • 1 pound beets (preferably Chioggia)
  • + 3 more ingredients
    • ½ teaspoon black pepper
    • 2 ½ tablespoons raspberry vinegar
    • 2 tablespoons fresh mint

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 ...

View full recipe at Epicurious


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