Raspberry Mint Vinaigrette with Beets


  • 2 oz Raspberry Pourable Fruit
  • 1 lb Beets (4-6), 1 inch of stems left intact
  • 3 tbsp Scallions, thinly sliced
  • 1/3 cup White Wine Vinegar
  • 2 tsp Fresh Lemon Juice, or to taste
  • 2 tbsp Chopped Fresh Mint
  • 1 tbsp Fresh Orange Zest, finely grated (from 2 oranges)
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Olive Oil


  1. Cover beets with water by 1 inch in a 2-3 quart saucepan and simmer until tender, about 20-30 minutes.
  2. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins.
  3. Cut beets into 1/4-inch -thick slices.
  4. While beets are cooking, stir together scallions, vinegar, lemon juice to taste, mint, zest, salt and pepper in a bowl.
  5. Add oil in a slow stream, whisking until combined. Add Pourable Fruit and whisk well.
  6. Add warm beets and toss with vinaigrette and vinegar and salt to taste.
  7. Serve warm or slightly chilled. Makes 4 servings
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