Beets with Raspberry Mint Vinaigrette (Shepherds)

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Beets with Raspberry Mint Vinaigrette (Shepherds) Ingredients

1 1/2 lb Fresh beets; unpeeled OR	4 Scallions; finely chopped
2 lg Shallots; minced	2 tb Chopped fresh mint leaves
3 tb Raspberry vinegar	1/4 c Olive oil
1 tb Lemon juice	Salt and pepper
1 tb Grated orange zest	1 Lime

Instructions for Beets with Raspberry Mint Vinaigrette (Shepherds)

Steam beets until tender. Cool, peel, and cut into 1/4-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 http://www.shepherdseeds.com/sgsweb/kitchen/cookbooks.html Recipe by: MORE RECIPES FROM A KITCHEN GARDEN* Posted to MC-Recipe Digest by KitPATh on Apr 22, 1998

Main Ingredient: BeetsCuisine: Uncategorized

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