- 1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact
- 3 tablespoons thinly sliced scallions
- 2 to 2 1/2 tablespoons raspberry vinegar
- 2 teaspoons fresh lemon juice, or to taste
- 2 tablespoons chopped fresh mint
- 1 tablespoon finely grated fresh orange zest (from 2 oranges)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- Garnish: fresh mint sprigs
Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.
While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.
*Sometimes called candy-cane beets, chioggias become more aggressive in flavor as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.