Beets with raspberry mint vinaigrette (shepherds)

Yield: 6 Servings

Measure Ingredient
1½ pounds Fresh beets; unpeeled OR about 6 medium beets
2 larges Shallots; minced
3 tablespoons Raspberry vinegar
1 tablespoon Lemon juice
1 tablespoon Grated orange zest
4 Scallions; finely chopped
2 tablespoons Chopped fresh mint leaves
¼ cup Olive oil
Salt and pepper
1 Lime

Steam beets until tender. Cool, peel, and cut into ¼-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 until coated. Add salt and pepper to taste. Squeeze lime juice over the beets and toss lightly. Serve warm. Serves 4 to 6.

Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: The earthy sweet beets are perfectly highlighted by a light fruity dressing. REF More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995. See also

Recipe by: MORE RECIPES FROM A KITCHEN GARDEN* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 22, 1998

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