Red and Golden Beets with Raspberry Mint Vinaigrette

Ingredients

Beets
  • 1 lb. Red and Golden Beets (about 4-6 beets, 1-inch of stem left intact)
Vinaigrette
  • 1/2 cup Oregon Fruit Products Raspberry Pourable Fruit
  • 2 1/2 tbsp Raspberry Vinegar
  • 3 tbsp Scallions, thinly sliced
  • 2 tsp Fresh Lemon Juice
  • 2 tbsp Chopped Fresh Mint
  • 1 tbsp Fresh Orange Zest, finely grated
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Olive Oil
  • Garnish - Fresh Mint

Instructions

  1. Cover beets with water by 1-inch in a 3-quart saucepan and simmer until tender when pierced in the center. Drain and rinse in cold running water. Let stand until cool enough to handle. Slip off and discard skins.
  2. Cut beets into 1/4-inch slices
  3. While beets are cooking, stir together scallions, lemon juice, mint, zest, salt and pepper in a bowl
  4. Add oil in a steady stream, whisking until combined
  5. Add Pourable Fruit and mix thoroughly
  6. Add vinaigrette to golden beets and red beets individually and let stand for 30-minutes
  7. To serve - alternate red and golden beets on a small plate and garnish with fresh mint
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