Beet Vinaigrette

January 7, 2010

Vibrant Vinaigrette

Here’s a vivid dressing to spiff up January salads. The retina-burning magenta colour is from two small, cooked beets. Buzz up a batch in your blender or food processor to keep in your fridge.

Makes about 1 cup

2 small cooked beets, cooled, peeled and chopped

1/4 of an onion, red works well, chopped

1/4 apple cider vinegar

1/4 cup agave

1 teaspoon dry mustard power

2 tablespoons water

a pinch or two of sea salt

Simply put everything into your blender and puree until smooth. All done. And so pretty!

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3 Responses to “Beet Vinaigrette”

  1. Julie said

    Yummy! And just in time! My frequent feasts of foliage were getting a little flat. I can’t wait to try out this little number.

  2. This is the greatest idea for a vinaigrette I’ve heard this year. I can’t wait to try it!

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