Chioggia Beets With Raspberry Mint Vinaigrette

• 1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact
• 3 tablespoons thinly sliced scallions
• 2 to 2 1/2 tablespoons 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 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• Garnish: fresh mint sprigs

1. Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center 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.
2. While beets are cooking, stir together scallions, 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.
3. *Sometimes called candy-cane beets, chioggias become more aggressive in flavor as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.

beets, scallions, raspberry vinegar, lemon juice, fresh mint, orange zest, salt, black pepper, olive oil, mint sprigs

Taken from www.epicurious.com/recipes/food/views/chioggia-beets-with-raspberry-mint-vinaigrette-232297 (may not work)