Beet Vinaigrette

Southern Living
Serve this over sturdy lettuces or roasted vegetables.
1 cup


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1 large fresh beet, peeled and trimmed
1/2 cup olive oil, divided
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper


Cut beet into thin wedges; toss with 1 tablespoon oil. Place in a pan.

Bake at 400° for 35 minutes or until tender; cool 15 minutes.

Process beet, remaining olive oil, vinegar, salt, and pepper in a food processor until smooth, stopping to scrape down sides.

Pour mixture through a wire-mesh strainer into a bowl, discarding solids.

Created date

October 2003