Boistfort Valley Farm
Community Supported Recipe Box

Chioggia Beets with Raspberry Mint Vinaigrette

ingredients

  • 1 lb beets, 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

procedure

dish: side
season: summer, fall

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.

Gourmet, July 2005, Adapted from The Restaurant at Elderberry Pond, Auburn, NY

BoistfortValleyFarm.com/recipes