Chioggia Beets With Raspberry Mint Vinaigrette
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Scallions (thinly sliced)2.5 tbsps
Raspberry Vinegar2 tbsps
Mint (chopped fresh)1 tsp
Salt1 tsp
Black Pepper1 cup
Olive OilDirections:
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
2
Drain in a colander and rinse under cold running water
3
Let stand until cool enough to handle, then slip off and discard skins
4
Cut beets into 1/4-inch-thick slices
5
While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl
6
Add oil in a slow stream, whisking until combined
7
Add warm beets and toss with vinaigrette and vinegar and salt to taste
8
Serve warm or slightly chilled
9
*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
10
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
11
Drain in a colander and rinse under cold running water
12
Let stand until cool enough to handle, then slip off and discard skins
13
Cut beets into 1/4-inch-thick slices
14
While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl
15
Add oil in a slow stream, whisking until combined
16
Add warm beets and toss with vinaigrette and vinegar and salt to taste
17
Serve warm or slightly chilled
18
*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