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Beet Vinaigrette

Natural.Foodie's picture
  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

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
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 351 Calories from Fat 254

% Daily Value*

Total Fat 28 g43.5%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 532.6 mg22.2%

Total Carbohydrates 25 g8.3%

Dietary Fiber 5 g20.1%

Sugars 11.5 g

Protein 3 g5.7%

Vitamin A 1.2% Vitamin C 14.2%

Calcium 3.2% Iron 9.2%

*Based on a 2000 Calorie diet

Beet Vinaigrette Recipe