Ingredients (6-8 servings)

3 pounds fresh beets (3 bunches) or 3 15 oz cans of baby beets, drained

2 TS raspberry vinegar

2 TS freshly squeezed orange juice

3 TS good olive oil

1/2 ts sugar

1 1/2 ts kosher salt

1 1/2 freshly ground black pepper

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

zest of 2 large navel oranges

segments of  2 large navel oranges

if you are using fresh beets, trim off the green tops and place the beets in a large pot of salted water to cover.

bring to a boil and simmer uncovered for 50 minutes to 1 hour, until the beets are just tender. drain and allow

to sit until cool enough to handle.

peel and dice the beets into 1/2 inch cubes. while the beets are still warm, place them in a mixing bowl and

add the raspberry vinegar, orange juice, olive oil, sugar, salt, pepper, red onions, orange zest and orange

segments. mix wel, taste for salt and pepper.  this salad tastes better if it is allowed to sit in the refrigerator

for a few days while the vinaigrette soaks into the beets.