Chioggia Beets with Raspberry Vinaigrette

I love Chioggia beets, which have a distinctive ringed pattern when sliced. The contrast between red and white is more pronounced when raw, but still visible even after cooking the beets.

Fellow personal chef Mary Beth Brinkerhoff, from Rochester, New York, shared this recipe, which I have adapted based on the what was on hand. The original recipe came from The Restaurant at Elderberry Pond, Auburn, New York.


Chioggia Beets With Raspberry Mint Vinaigrette
Gourmet | July 2005

Makes 4 first-course servings.
Adapted from The Restaurant at Elderberry Pond, Auburn, NY

1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact
3 tablespoons thinly sliced scallions ( I used a minced shallot)
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) ( I used about 3/4 of the zest from one orange and it was plenty)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Garnish: fresh mint sprigs

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.