Here is a hip twist on traditional balsamic vinaigrette. This dressing is a beautiful magenta color from the addition of a cooked beet, and has a very mild and slightly sweet flavor. Lovely for Valentine’s Day because of the color, and a nice change for a winter salad when few vegetables are in season.
Once you have the beet cooked, which can be done up to 3 days in advance, the vinaigrette comes together in a matter of minutes. I like to toss this vinaigrette with mesclun greens and top with crumbled goat cheese and toasted walnuts, pistachios or almonds. This vinaigrette will keep for 1 week refrigerated in an air-tight container; bring to room temperature before serving.
A beautiful way to dress a winter salad. Toss the dressing with 8 cups of lettuce (mesclun greens work well) and top with goat cheese and toasted walnuts, if you'd like.
- 1 small beet (about 2 oz)
- 1/4 cup olive oil
- 2 Tbs. balsamic vinegar
- 1/2 lemon juiced about 2 Tbs.
- 1 small clove garlic
- 1/8 tsp. kosher salt
- 1/8 tsp. fresh-ground black pepper
- Place unpeeled beet in small saucepan and cover with water. Boil over high heat 15-20 minutes, or until fork tender. Drain, and run cold water over boiled beet. Peel beet by rubbing skin off under cold running water. Cut beet into eighths and set aside.
- Place garlic in bowl of food processor and pulse until minced. Add beet pieces, olive oil, vinegar, lemon juice, salt and pepper. Blend until smooth, scraping down sides as needed.