A good shake of the bottle comes first, so the raspberry comes through fully when Granhota’s Raspberry Vinegar, fruity and naturally sweet, dresses earthy beets, baby spinach, fresh raspberries and toasted hazelnuts.
Serves 4 · 15 min
- Shake the bottle, then whisk 2 tbsp of the raspberry vinegar with 5 tbsp olive oil, salt and pepper.
- Cut 1 lb (450 g) cooked beets into wedges and toss them with half the vinaigrette.
- Toss 4 oz (120 g) baby spinach with the rest of the vinaigrette and arrange on a platter.
- Top with the beets, a handful of fresh raspberries and some toasted hazelnuts.
The star of this recipe: Raspberry Vinegar, by Granhota.
