House Roasted Beet Vinaigrette
Recipe By :Mark Sulltrop
Serving Size : 12 Preparation Time :0:00
Categories : Sauces & Marinades
Amount Measure Ingredient – Preparation Method
1 medium Beet – Washed
1 teaspoon kosher salt
1 pinch white pepper
1/4 cup sherry vinegar
1/4 cup granulated sugar
1/4 cup cold water
1 tablespoon minced shallots
1/2 teaspoon fresh thyme
3 1/4 cups canola oil
1 tablespoon olive oil
Coat Beet with olive oil and roast at 375’ until it can be easily pierced
with the tip of a knife.
let beet cool until it can be easily handled.
Peel the roasted beet.
Dice the peeled and roasted beet.
Using an emulsion blender puree all ingredients except oil.
Emulsify oil into dressing.
Lable and store properly.
Source:
“Les Bourgeouis”
Yield:
“2 3/4 cups”
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Per Serving (excluding unknown items): 552 Calories; 60g Fat (96.2% calories
from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 12 Fat;
1/2 Other Carbohydrates.