Beets With Raspberry Mint Vinaigrette (Shepherds) Recipe

• 1 1/2 lb Fresh beets, unpeeled Or possibly about 6 medium beets
• 2 lrg Shallots, chopped
• 3 Tbsp. Raspberry vinegar
• 1 Tbsp. Lemon juice
• 1 Tbsp. Grated orange zest
• 4 x Scallions, finely minced
• 2 Tbsp. Minced fresh mint leaves
• 1/4 c. Extra virgin olive oil Salt and pepper
• 1 x Lime

1. Steam beets till tender.
2. Cold, peel, and cut into 1/4-inch slices.
3. In a mixing bowl combine shallots, vinegar, lemon juice, orange zest, scallions, and mint.
4. Whisk in extra virgin olive oil, mixing till emulsified.
5. Add in beet slices and toss till coated.
6. Add in salt and pepper to taste.
7. Squeeze lime juice over the beets and toss lightly.
8. Serve hot.
9. Serves 4 to 6.
10. Notes: The earthy sweet beets are perfectly highlighted by a light fruity dressing.
11. REF More Recipes from a Kitchen Garden, by Renee Shepherd

fresh beets, shallots, raspberry vinegar, lemon juice, orange zest, scallions, mint, extra virgin olive oil salt, lime

Taken from cookeatshare.com/recipes/beets-with-raspberry-mint-vinaigrette-shepherds-83235 (may not work)