Best Chioggia Beets With Raspberry Mint Vinaigrette Recipes

Roasted Chioggia Beets With Feta image

Provided by dicentra

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup raspberry vinegar
3 tablespoons honey
1 medium shallot, minced
kosher salt
coarsely cracked black pepper
1/4 cup grapeseed oil
8 small beets, washed and trimmed (about 2 1/2 pounds)
1 tablespoon unsalted butter, cut into small bits
4 ounces feta cheese, thinly sliced (see Note)
handful of spicy baby greens, such as mizuna, for garnish

Steps:

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.
Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the butter.
Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are tender when pierced with a knife.
Let cool slightly.
Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for up to 4 hours.
To serve, arrange half of the beet slices on 8 small plates and cover with the feta. Top with the remaining beet slices and drizzle each serving with about 1 tablespoon of the dressing.
Garnish with the greens and serve.

Nutrition Facts : Calories 318.9, Fat 23.1, SaturatedFat 7.7, Cholesterol 34.4, Sodium 413.7, Carbohydrate 24.6, Fiber 2, Sugar 22.1, Protein 6.1

Chioggia Beets with Raspberry Mint Vinaigrette image

Yield Makes 4 first-course servings

Number Of Ingredients 10

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.