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Beet Vinaigrette

Yield 1 cup
Serve this over sturdy lettuces or roasted vegetables.


  • 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

How to Make It

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

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

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

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