Beets with Orange Vinaigrette

3 lbs fresh beets (about 3 large or 6 small beets), peeled, chop into ½ to 1 inch chunks
2 T raspberry vinegar (or other light or fruity vinegar)
2 T orange juice
3 T olive oil
½ t sugar
1 ½ t salt
½ pepper
½ C red onion (1 small), small diced
Zest of 2 large navel oranges
Segments of 2 large navel oranges

Boil beets for 50 minutes or steam until tender. Combine all other ingredients together and then add warm beets. Best to make ahead to allow to marinate.

Return to Recipe Page