Active Time

　　15 min

　　Total Time

　　40 min

　　

Ingredients

Makes 4 first-course servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

*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.