Tuesday, April 26, 2011


I LOVE beets. If you have never been fond of them, I recommend you give them another try. Seriously. I never really ate them when I was little but really got into them last summer. They are so refreshing and are a perfect addition to salads, and are even just yummy on their own.

  • 3 (15-ounce) cans baby beets, drained
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons freshly squeezed orange juice
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup small-diced red onion (1 small onion)
  • 2 large seedless oranges, zested
  • Segments 2 large seedless oranges

Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

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