Recipe - Beets With Raspberry Mint Vinaigrette (Shepherds)

1 One half pound Fresh beets; unpeeled OR
about 6 medium beets
2 lg Shallots; minced
3 tablespoon Raspberry vinegar
1 tablespoon Lemon juice
1 tablespoon Grated orange zest
4 Scallions; finely chopped
2 tablespoon Chopped fresh mint leaves
One fourth cup Olive oil
Salt and pepper
1 Lime

Steam beets until tender. Cool, peel, and cut into 1/4inch slices. In a
mixing bowl combine shallots, vinegar, lemon juice, orange zest, scallions,
and mint. Whisk in olive oil, mixing until emulsified. Add beet slices and
toss until coated. Add salt and pepper to taste. Squeeze lime juice over
the beets and toss lightly. Serve warm. Serves 4 to 6.

Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets

Notes: The earthy sweet beets are perfectly highlighted by a light fruity
dressing. REF More Recipes from a Kitchen Garden, by Renee Shepherd and
Fran Raboff, Ten Speed Press, 1995. See also
http://www.shepherdseeds.com/sgsweb/kitchen/cookbooks.html

Recipe by: MORE RECIPES FROM A KITCHEN GARDEN*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 22,
1998