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Beet salad with perky mint vinaigrette

• 1 pound fresh beets
• 3 tablespoons finely chopped red onion,
• 2 teaspoons fresh lemon juice,
• 2 teaspoons grated orange zest,
• 1 teaspoon balsamic vinegar,
• 2 tablespoons raspberry vinegar
• 2 tablespoons chopped fresh mint
• 1/3 cup extra-virgin olive oil
• salt and pepper to taste.
• sprigs of fresh mint
• crumbled goat cheese or blue cheese

Roast about 1 pound fresh beets, then peel and cool them; or for a shortcut, buy steamed and peeled beets packaged in plastic (sold refrigerated at Trader Joe's and some supermarkets). Cut beets into 1/4-inch thick slices.

For vinaigrette, combine 3 tablespoons finely chopped red onion, 2 teaspoons fresh lemon juice, 2 teaspoons grated orange zest, 1 teaspoon balsamic vinegar, 2 tablespoons raspberry vinegar and 2 tablespoons chopped fresh mint. Whisk in 1/3 cup extra-virgin olive oil. Season with salt and pepper to taste.

Drizzle over sliced beets; garnish with sprigs of fresh mint. If desired, sprinkle on some crumbled goat cheese or blue cheese.

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