Beets, Oranges and Raspberry Sauce
What you’ll need:
1 pound of beets, scrubbed
2 gloves of garlic, minced
½ teaspoon of salt
2 tablespoons of raspberry vinegar
3 tablespoons of olive oil
1 teaspoon grated gingerroot (optional)
Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool, peel, slice thinly, and place them in a bowl. Peel the oranges and cut in half. Place flat side down on cutting board and slice each half into about 4 wedges. Remove seeds from orange slices. Add oranges to beets.
Make a vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot if you are using it. Toss with beets and oranges. You can serve this immediately, but it’s best if allowed to chill and mellow. You can use peaches instead of oranges. This dish was inspired by recipes in Mollie Katzen’s Vegetable Heaven and Renee Shepherd’s Recipes from a Kitchen Garden.