Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.
Tools You May Need
Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved
Tools You May Need
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