Beets With Orange Vinaigrette Recipe

Ingredients for Beets With Orange Vinaigrette

• Baby Beets
• 2 tablespoons raspberry vinegar
• 1/4 cup fresh orange juice
• 1/4 cup extra virgin olive oil
• Kosher Salt
• Fresh Ground Black Pepper
• Red Onion
• Oranges, Zest Of
• Seedless Oranges

How to Make Beets With Orange Vinaigrette

1. Preheat oven to 400°F (200°C). Wash and trim 1 pound of beets. Wrap each beet individually in foil and roast for 45-60 minutes, or until tender when pierced with a fork.
2. Once cool enough to handle, peel and dice the beets into 1/2-inch cubes.
3. While beets roast, prepare the vinaigrette: In a small bowl, whisk together 2 tablespoons raspberry vinegar, 1/4 cup fresh orange juice, 1/4 cup extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Zest one orange using a microplane or fine grater, reserving 1 tablespoon of zest. Segment the orange, catching any juices in a separate bowl.
5. Add the diced beets to the vinaigrette. Add the orange zest, orange segments, and reserved orange juice to the bowl.
6. Gently toss to combine. Taste and adjust seasoning as needed. Add 1/4 cup thinly sliced red onion if desired.
7. Serve chilled or at room temperature. Garnish with fresh herbs like mint or dill, if desired.