Beet Vinaigrette
Beets and balsamic vinegar vary in sweetness, so you may have to tweak the mix of sweet and sour occasionally.
Ingredients
4 tablespoons balsamic vinegar (I use Napa Valley Organics)
1 tablespoon honey (I use organic Manuka honey)
3 tablespoons olive oil (I use organic olive oil from Costco)
1 teaspoon sea salt or Himalayan salt
14 ounces boiled beets (cut into 1-2 inch pieces)
Bring to a boil and simmer the beets until soft. If the beets are small, wash and boil them with the skins on and then rub the skin off when they are hot. If the beets are large, then peel, cut and boil them until they are soft.
I use a magic bullet to puree the beets. Put the vinegar, then honey, olive oil and salt into the blender first. Put the warm beets into the mixture. If the beets are still warm, then the honey will be more easily incorporated into the puree. Puree all of the ingredients. Store in a glass jar in the refrigerator.
I use this dressing with arugula. My friends Mark and Eva brought it and made a salad with it at my house. I loved it so much that I back-engineered the recipe with ingredients that I had on hand. This is the origin of my recipe.
Glop it onto lettuce and do not toss it. A piquant cheese is also a good addition to salad with this beet dressing. Make my shredded beets (on this blog) with raspberry vinaigrette and place them in the middle of a platter of arugula with the beet dressing poured onto the arugula. I dress the arugula first with a little salt and lemon juice just before serving and then put globs of the beet dressing onto the arugula.
