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Beet Vinaigrette

Natural.Foodie's picture
Ingredients
  Beet 6 Ounce, peeled and cut into 8 pieces
  Sherry vinegar 1⁄4 Cup (4 tbs)
  Ginger oil 2 Tablespoon
  Freshly ground pepper To Taste
  Salt To Taste
Directions

1. In a small nonreactive saucepan, combine the beet with 1 1/2 cups water. Bring to a simmer over moderate heat and cook until soft, about 20 minutes. Drain, reserving 3/4 cup of the cooking liquid.
2. In a food processor or blender, combine the beet with the reserved cooking liquid and puree until smooth.
3. Transfer the puree to a medium bowl and whisk in the vinegar, Ginger Oil, and salt and pepper to taste. Add a pinch or two of sugar, if necessary, to balance the acid. Use immediately or refrigerate the vinaigrette in a covered jar or bottle for up to 1 week. Let return to room temperature and stir or shake lightly before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Method: 
Mixing
Ingredient: 
Vinegar
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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