Beets with raspberry mint vinaigrette (shepherds)
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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