Beets with Orange Vinaigrette

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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3 (15-ounce) cans baby beets, drained

2 tablespoons raspberry vinegar

2 tablespoons freshly squeezed orange juice

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup small-diced red onion (1 small onion)

2 large seedless oranges, zested

Segments 2 large seedless oranges


  1. 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.

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