Name: Beet Salad with Raspberry Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 (13 1/4 ounce) cans sliced small beets, drained; 1 sweet onion, thinly sliced; 2 tablespoons olive oil; 2 tablespoons raspberry vinegar; 1 tablespoon balsamic vinegar; 1 clove garlic, minced; salt & fresh ground pepper; 2 tablespoons chopped fresh chives (optional)

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Recipe by Judith N.

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A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time.

Ready In:: 25mins
Serves:
Units:

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ingredients

2 (13 1/4 ounce) cans sliced small beets, drained
1 sweet onion, thinly sliced
2 tablespoons olive oil
2 tablespoons raspberry vinegar
1 tablespoon balsamic vinegar
1 clove garlic, minced
salt & fresh ground pepper
2 tablespoons chopped fresh chives (optional)

directions

Place beets and onion in a large bowl.
In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
Season with the salt and pepper.
Whisk to combine.
Pour over the beet mixture and toss well.
Sprinkle with the chives (if using).
Cover and refrigerate for at least 15 minutes or up to 3 days.

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RECIPE MADE WITH LOVE BY

@Judith N.

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@Judith N.

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"A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time."

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review by januarybride

5/1/2013

I loved this. I boiled a mixture of golden and red beets the night before and had them chilled in the fridge so it was easy to throw together for dinner. I already had a raspberry vinaigrette on hand as well (which I had made with a combo of balsamic and raspberry vinegars) so I used that. I topped mine off with walnuts too. YUM! Delish way to start a meal. I will likely have another portion for lunch and will post a photo for you.

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review by Grace Lynn

3/15/2009

I roasted 6 beets in the oven for 2 hours then sliced them. I have a fig balsamic vinegar that I had bought, just because I like figs...so I used 3 tbls. of that instead. It turned out delicious! Thank you!

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review by Beeks

9/18/2003

I just bought a bottle of raspberry vinegar and didn't know what to make. Your recipe was the perfect solution. I loved it but next time I'll increase the amount of raspberry vinegar.

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review by Sudie

8/19/2003

I so loved this! I roasted fresh beets from the farmer's market, and sliced them when they cooled off. I used balsamic vinegar and a tsp. of sugar, because I didn't have any raspberry vinegar. My mother was visiting, and said it reminded her of the salad my grandmother used to make; it was just great and we almost OD'd on it!!

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review by Joje in Oklahoma Ci

8/3/2003

I love just about anything that has raspberries in it, but 2 Tbls. raspberry vinegar in this recipe didn't quite do it for me! Perhaps if I'd had some REAL raspberries to crush and add . . . This was a different salad, but there are others that I like more. I prefer my beets cooked, then I thickened a little of their juice with a little sugar, vinegar and cornstarch ala the "Harvard" style.

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