Beets with Raspberry-Mint Vinaigrette

(More Recipes from a Kitchen Garden)

 

1 and lb unpeeled beets                       

2 large shallots, mince

3 T raspberry vinegar         

1 T. lemon juice

1 T. grated orange zest      

2 scallions, chopped

2 T chopped fresh mint leaves     

C olive oil

Salt and pepper

1 lime

 

Steam or bake beets until tender - cook, peel and cut into inch slices. 

 

In a mixing bowl, combine shallots, vinegar, lemon juice, orange zest, scallions, and mint.  Whisk in olive oil, mixing until emulsified.  Add beet slices and toss. 

 

Season to taste with salt and pepper and squeeze lime juice over and toss.  Serve warm.