(with thanks to Gourmet...and apparently, The Restaurant at Elderberry Pond in Auburn)

1 lb beets (4 to 6, preferably Chioggia), 1 inch of stems left intact
3 tablespoons thinly sliced scallions
2 to 2 1/2 tablespooons raspberry vinegar
2 teaspoons fresh lemon juice, or to taste
2 tablespoons chopped fresh mint
1 tablespoon finely grated fresh orange zest
1/2 taspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil

Cover beets with water by 1 inch in a 2-3 quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.

While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.

*Note: This is the beet salad I made for our first Greenblade brunch in early August. I also left the non-local orange zest out and don't think it made too much of a difference in taste ;)*