WARM BEET JUICE VINAIGRETTE
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.
Provided by blucoat
Categories Sauces
Time 15m
Yield 10 tablespoons
Number Of Ingredients 6
Steps:
- Process the beets in a juice extractor, to make 1 cup juice.
- In a small saucepan, boil the beet juice over high heat until it is reduced to ½ cup, about 10 minutes.
- 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.
Nutrition Facts : Calories 30.5, Fat 2.7, SaturatedFat 0.4, Sodium 26.1, Carbohydrate 1.5, Fiber 0.3, Sugar 1.2, Protein 0.2
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