Beet Vinaigrette

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You all know by now that I love vinaigrettes, and I always make them with different ingredients. To me, it’s really fun to mix and match seasonal ingredients and flavors in pairing a salad with a vinaigrette.

Whenever I purchase canned beets, which happens when I run out of my own pickled beets, I always save the beet juice. That’s just a rule. I typically pour it, strained if necessary, into a little pot and reduce it to a syrup-like consistency. Then, it can be added to any basic vinaigrette for that beautiful beet color and earthy flavor.

But today I simply added an equal amount of white wine (red or champagne would have worked as well) to the beet juice and reduced the liquid to a syrup.

Then I poured it into a jar.

I added about 1/2 cup olive oil and 1/3 cup vinegar, in this case red wine vinegar, plus a little salt, and shook the jar. I prefer a more emulsified look of the vinaigrette because of the resulting red color.

Of course, you can get more involved with the vinaigrette and add garlic, cloves, mustard, and so forth, but I like the simplicity of the reduced beet juice in a simple vinaigrette such as this.

My salad was one of those use-what-you have salads which, besides lettuce, included sliced beets, mushrooms, carrots, sprouts, and toasted pumpkin seeds. I used a little bacon and some soft-boiled eggs for protein, as my avocados weren’t behaving properly. And I’d recently picked up a pomegranate, so I decided that the pomegranate seeds would be wonderful with the beet-based vinaigrette.


And it was delicious. I encourage you to save every little bit of everything and use it in a vinaigrette! It always works!

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I’ve posted before on a beet and cider vinaigette, based on a beet juice and apple cider mixture. And I’ve also posted on a pear vinaigrette I made with a fresh pear. Think how creative you can get with different fruits and juices!

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This beet vinaigrette would be fabulous with all types of protein, including salmon, avocados, beef, duck and chicken. It pairs beautifully with walnuts, pecans, pine nuts and sunflower seeds. And of course, ingredients like tomatoes and red bell peppers would be good additions to your salad as well, I just didn’t want them in this particular salad because I feel they would clash with the pomegranate seeds.

27 thoughts on “Beet Vinaigrette

  1. You are so creative with your salad dressings, I should follow your example. For some reason I am super lazy and resort to bottled dressing more often than I care to admit…. (let’s keep it a secret… ;-)

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    • I’m sure that nothing you create is boring. I just like playing with flavors. And when I cooked for a family for so many years, I never wanted to make the same vinaigrette or salad twice, so that got me more creative in the kitchen!

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  2. OMG, I LOVE this Mimi! The last couple years I’ve been making a beet vinaigrette with a bit of the water left over after cooking our garden beets, so delicious. And when I saw you add pomegranate seeds I needed to share that my favorite vinegar for beet vinaigrette is a pomegranate vinegar I get at Trader Joe’s, I love the flavor combination of beet and pomegranate…thinking you might like to try it sometime, well, if you haven’t already. Beautiful photos…magazine cover worthy!

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  3. I’m not sure why, but I have never been able to really enjoy the taste of beets… BUT, I am going to take your suggestions and try to make a beet vinaigrette. It looks good> Sue
    womenlivinglifeafter50.com

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