Chioggia Beets with Raspberry Mint Vinaigrette

Ingredients for Chioggia Beets with Raspberry Mint Vinaigrette

• 450g beets (4 to 6

• preferably Chioggia*), 1 inch of stems left intact

• 3 tablespoons thinly sliced spring onions

• 2 to 40ml 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 teaspoons salt

• 1/2 teaspoons black pepper

• 1/4 cup olive oil

• Garnish: fresh mint sprigs

How to make Chioggia Beets with Raspberry Mint Vinaigrette

Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in centre 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 spring onions, 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 flavour as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.