Ingredients Jump to Instructions ↓

  1. 1 pound beets, (6 medium), scrubbed

  2. 1 1/2 tablespoons finely chopped shallots, (2 medium)

  3. 1 cup raspberries

  4. 1 cup low-fat milk

  5. 2 1/2 tablespoons red-wine vinegar

  6. 2 tablespoons lemon juice

  7. 1 tablespoon sugar

  8. 1 teaspoon salt Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cover beets with cold water in a large saucepan; bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove from heat and let cool. Drain the beets, reserving 1 1/4 cups cooking liquid. Peel the beets. Cut one beet into matchsticks and set aside; cut the remaining beets into chunks. Place the beet chunks, shallots and raspberries in a blender or food processor and puree, adding the reserved cooking liquid as needed for a smooth consistency. To strain the seeds from the mixture, pour through a fine-meshed sieve set over a large bowl. Stir milk, vinegar, lemon juice and sugar into the bowl. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with the julienned beets.


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