Warm Beet Juice Vinaigrette

Submitted by blucoat

"From the cookbook, "A New Way to Cook by Sally Schneider". This unusual vinaigrette is delicious with grilled, roasted, or sautéed fish or sea scallops, braised leeks, sliced warm new potatoes, roasted onions, and buckwheat noodles. The bright colour of the beets makes for a beautiful presentation. You can create a design on the plate and then place the food on top of that."

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 10 tablespoons

ingredients

• 3 -4 medium beets, peeled and cut into 1-inch cubes
• 2 tablespoons balsamic vinegar
• 2 2 tablespoons roasted walnut oil or 2 tablespoons sesame oil
• fresh lemon or lime juice, to taste
• 1 pinch kosher salt
• fresh ground black pepper

directions

1. Process the beets in a juice extractor, to make 1 cup juice.
2. In a small saucepan, boil the beet juice over high heat until it is reduced to ½ cup, about 10 minutes.
3. Stir in the vinegar and boil for 30 seconds. Add the oil and boil for 30 seconds, or until emulsified. Stir in the lime juice, salt, and pepper to taste and serve at once.