beets & raspberries in raspberry vinaigrette

I just found this dee-lish recipe and had to share it. It is adapted from The Vegetarian Compass by Karen Hubert Allison. It's perfect for your summer bounty and has such a nice mixture of both sweet and tart.

Try it out!

1/4 c. raspberry vinegar or other fruit/white vinegar

1/2 t. sugar (optional)

1 small clove garlic, minced

salt & pepper to taste

2 T olive oil

2 T canola oil

1-2 medium beets, peeled & sliced as thin as possible (1.5 cups)

2 T Walla Walla onions, minced

1 1/2 -2 cups raspberries

salad greens

Begin by making the vinaigarette: Combine the vinegar, sugar, garlic, salt & pepper in a large mixing bowl. Add the oils and whisk with a fork until slightly thickened. Taste and adjust seasoning. Set aside.

Steam the sliced beets in a vegetable steamer basket over boiling water, covering tightly with lid. Steam beets until tender. Immediately place beets in the vinaigarette, stir and allow to cool.

Sprinkle the cooled beets with the minced onion and toss to combine. Gently fold in the raspberries. Cover and place in the fridge for an hour or until cooled. Spoon mixture onto plates lined with greens. YUM!