Roasted Beet Oil
This beet oil adds intense color as well as additional flavor to finished dishes and salad dressings.
INGREDIENTS
- 1 small Red Beet
- ¾ cup Fine Extra Virgin Olive Oil
DIRECTIONS
1
Preheat your oven to 350.
2
Wash the beet and cut off the ends. Rub it with olive oil, salt, and pepper. Wrap it in aluminum foil & roast it in the oven for about an hour, until tender. Scrub the skin off.
3
Puree the beet with the extra virgin olive oil. Strain through a fine mesh strainer.
4
Drizzle over your cooked food, toss with grain salads, or use to make homemade vinaigrettes.
Comments 1
I love beets – pickled, chips, in salads, etc. Love the idea of this for a vinaigrette!