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Beets and Oranges with Raspberry Vinagrette

1 lb. beets, scrubbed

1 can mandarin oranges

2 cloves garlic, minced

½ tsp. salt

2 tbs. salt

3 tbs. olive oil

1 tsp. grated gingerroot

Handful of raspberries


Heat oven to 350 degrees. Place beets in a baking dish and cover with foil. Roast beets until tender, about 35-45 minutes depending on their size. When cool, peel, slice thinly and place in a bowl. Drain can of mandarin oranges and add to beets. Make a vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot, if using. Toss with beets and oranges. Toss handful of raspberries on top. You can serve this immediately, but it’s best if allowed to chill and mellow. Makes 4-6 servings.

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