Beet - Orange Salad With Raspberry Vinaigrette - cooking recipe

Ingredients

1 (14 ounce) can baby beets, well drained and cut in half
1 large navel orange
Vinaigrette
3 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 - 1 large shallot, finely chopped
1 tablespoon honey
6 -8 fresh raspberries (to garnish) (optional)

Preparation

Drain beets well and cut each in half, cut larger beets into quarters.
Place in a small salad bowl.
Zest as much as possible of the orange peel, right into the bowl with the beets.
Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
Squeeze the juice out of the remains into the bowl.
Discard remains.
Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
Carefully mix to coat, cover and refrigerate for at least one hour.
Just before serving sprinkle fresh raspberries on top.
(Will keep in refrigerator for at least a week.).