Chioggia Beets With Raspberry Mint Vinaigrette Food

CHIOGGIA BEETS WITH RASPBERRY MINT VINAIGRETTE

Chioggia Beets with Raspberry Mint Vinaigrette image

Categories Salad Herb Vegetable Appetizer Side Quick & Easy Raspberry Mint Beet Summer Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.
*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.

ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE

Roasted Beet Salad With Raspberry Balsamic Vinaigrette image

Make and share this Roasted Beet Salad With Raspberry Balsamic Vinaigrette recipe from Food.com.

Provided by cookiedog

Categories Salad Dressings

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 medium beets, stemmed (red, gold, or a combination, about 1 1/2 pounds total)
1 tablespoon olive oil
3/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
3 tablespoons minced red onions
2 tablespoons raspberry jam
2 tablespoons Dijon mustard
1/2 teaspoon sugar
salt & freshly ground black pepper
8 ounces mixed baby lettuces and spring greens
1 cup walnuts, toasted
fresh ground black pepper
6 ounces gorgonzola, crumbled

Steps:

To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.

Nutrition Facts : Calories 539.2, Fat 50.4, SaturatedFat 10.6, Cholesterol 21.3, Sodium 503.8, Carbohydrate 15.2, Fiber 3.1, Sugar 8.9, Protein 10.7

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Preheat the oven to 350°. In a medium bowl, whisk together 1/4 cup of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Whisk in the grapeseed oil until emulsified.
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