CHIOGGIA BEETS WITH RASPBERRY MINT VINAIGRETTE
Categories Salad Herb Vegetable Appetizer Side Quick & Easy Raspberry Mint Beet Summer Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 10
Steps:
- 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.
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Saleh Momani
[email protected]I'm not a big fan of beets, but this recipe changed my mind.
Frances McLain
[email protected]This is a great recipe to use up leftover beets.
Qasim Sial
[email protected]I made this recipe for my vegan friends and they loved it.
Chris Alvarado
[email protected]I wasn't sure about the raspberry-mint vinaigrette, but it turned out to be delicious.
Rubbin Afful Appiah
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
adeboye kehinde
[email protected]I love the vibrant colors of this dish.
Cat Shack
[email protected]This is a great recipe for a healthy and delicious side dish.
Nur Islam
[email protected]I made this for a dinner party and it was a huge success. Everyone loved the beets and the vinaigrette.
Maryam Saeed
[email protected]This recipe is easy to follow and the results are stunning. The beets are roasted to perfection and the vinaigrette is divine. I highly recommend this recipe!
Lucky Ezra
[email protected]I love the combination of flavors in this dish. The beets are earthy and sweet, the raspberries are tart and juicy, and the mint adds a refreshing touch.
Asma Dawood
[email protected]This was my first time cooking Chioggia beets and they were delicious. The vinaigrette was also very tasty. I'll definitely be making this again.
Ramash Ramash
[email protected]I've made this recipe several times now and it's always a hit. The beets are always tender and flavorful, and the vinaigrette is the perfect balance of sweet and tart.
Souhil Afghan
[email protected]This recipe is a keeper! The Chioggia beets were roasted to perfection and the raspberry-mint vinaigrette was a delightful complement. I especially loved the pop of color from the beets.