Mill City Cooks

Warm Beet Juice Vinaigrette

by Chef Nick Schneider

For fish, cooked vegetables, roasted potatoes or buckwheat noodles

Makes 2/3 cup; Serves 6

1.5   #  (3-4) medium beets, peeled and cut into 1-inch chunks
2        T balsamic vinegar
3        T walnut oil, or extra virgin oil
Fresh lemon or lime juice to taste
Kosher salt to taste
Freshly ground pepper to taste
  1. Put the beet pieces through the juicer.
  2. Reduce the beet juice at a medium to slow simmer on a stove until reduced by half.
  3. Add the salt to the balsamic vinegar along with desired amount of citrus juice.
  4. Add the beet juice to the vinegar mixture and boil for a few seconds, then add the oil and bring to a boil again for half a minute.  This helps provide a temporary emulsion.
  5. Can be served warm or cool. Store it in the frige as the oils will keep better.
  6. Whisk before serving.