Balsamic Dijon Beet Vinaigrette
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- 1 large fresh beet, peeled and trimmed
- 1/4 cup olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
1)Cut beet into thin wedges; toss with 1 tablespoon oil. Wrap the beet(s) in foil, and roast them in a 375 oven until very tender (about 45 minutes – 1 hour). Let cool 15 minutes or more.
2)Puree the beets, half of the remaining olive oil and the vinegar in a blender until smooth.
3)In a medium bowl, combine the beet puree, mustard, and salt. Add a tiny bit of the oil and whisk vigorously to combine. Continue adding the oil bit by bit and whisking, making sure that the oil is completely mixed in after each addition.