- 3 red beets
- 3 yellow beets
- ¼ cup red wine vinegar
- 2 tablespoons orange juice
- 3 tablespoons olive oil
- 1 tablespoon grated orange zest
- 2 tablespoons finely ribboned fresh mint, plus more as needed
- 2 tablespoons finely ribboned fresh Italian basil, plus more as needed
- ¼ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 6 ounces baby red chard
Cut the greens from the beets, leaving about 2 inches of stem intact. Do not peel or further trim the actual root. Scrub them vigorously with a vegetable brush to remove any dirt or debris. Place them in a medium pot and cover with 2 inches of water. Bring to a simmer and cook, covered, for about 40 minutes or until the beets are tender. (Pierce one with a fork to test.) Larger beets may take longer, smaller beets may cook more quickly. Remove the cooked beets from the water and allow to cool to room temperature.
Meanwhile, prepare the dressing. Whisk the vinegar, orange juice, olive oil, orange zest, basil, and mint in a medium bowl until blended. (Reserve some herbs to use as a garnish, if desired.) Add salt and pepper to taste. Set aside.
Once the beets are cool, gently pull the skins and stems off using your fingers. They should just peel away. (Wear gloves if you don’t want your hands stained purple, and be sure to protect your clothing!) Dice the beets into ½-inch cubes.
Toss the cubed beets with the dressing and refrigerate for at least 20 minutes (this will allow the dressing to penetrate the beets before serving). Taste for additional salt and pepper, then arrange over a bed of the chard or other greens. Garnish with additional chopped fresh basil and mint.