The Sauced Chef

Sauce Lab #5: Lemon-Thyme-Beet Vinaigrette

food processor

1/2 cup beet juice (or you can puree 1/4 of a roasted beet)

3 tbsp lemon zest

3 tbsp FRESH thyme

1 cup red wine vinegar

2 tbsp vanilla balsamic (or regular balsamic w/ vanilla extract added)

1 tbsp lemon juice

1 tsp honey

3/4 cup salad oil

 S/P TT

1. Add everything but the oil and S/P to the food processor and blend
2. While the food processor is blending slowly pour in the oil (depending on your oilyness preference, you may want to add more oil)
3. Season with S/P till it reaches that tasty pinnacle of zest

Share on Facebook