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Chioggia Beet Salad


  • 4 chioggia beets
  • 2 tablespoons scallions or other onion, finely chopped
  • 2 tablespoons raspberry vinegar (or other vinegar)
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon grated orange zest (optional)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil


Cover beets in water and simmer in a covered saucepan for about 30 minutes. When easily pierced by a fork, they are ready. Drain and rinse in cold water. When cool, slip off skins. Slice beets ¼" thick.

To make the dressing, add scallions, vinegar, lemon juice, mint, zest, salt and pepper in a bowl. Add oil slowly, whisking until blended. Add beets and toss. Add more vinegar or salt as needed.

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