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Beets with Orange Vinaigrette
, 1999, The Barefoot Contessa Cookbook, All rights reserved
Ingredients
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
Directions
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
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