Sunday, July 15, 2012

Beet Vinaigrette tonight! I had this wonderful dressing while on retreat and just loved it. It is sweet and tangy and adds a delicious flavor to the greens. It is really good on hearty greens, but will work with salad greens as well.

1 to 2 medium beets-boiled for 15 minutes and peeled
1/2 cup apple cider vinegar or red wine vinegar
3/4-1 cup olive oil
1 small garlic clove
tsp agave (optional)
salt and pepper to taste

It may be necessary to add a little water to thin out. I used 2 tbs of water for my batch. You may also need to adjust the vinegar. It's not set in stone-really to taste.

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