Beet Vinaigrette Recipe
Ingredients
| Beet | 1 Large | |
| Sherry vinegar | 1/4 Cup (16 tbs) | |
| Ginger Oil | ||
| Ground pepper | 1 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.
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.
Chef
