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Beet Vinaigrette Recipe
Beet Vinaigrette
Ingredients:
- 3 cups/ 575g beets, fresh cooked, 1"/ 2.5cm cube
- 1 cup/ 250ml reserved beet cooking liquid
- 1/4 cup/ 60ml fresh lemon juice
- 2 tbsp./30ml rice wine vinegar
- 2 tbsp. horseradish
- 1 tbsp. sugar
- 1 tsp. salt
- 1/8 tsp. fresh ground pepper
Yield:
3-1/2 cups/ 875ml
Method:
Place beets and cooking liquid in Vita-Prep container. Secure lid. Set speed controls to Variable, #3. Chop about 10 seconds, initially using the Accelerator Tool to press beets into blades. Set Accelerator Tool aside. While the machine is running at same speed, pour in the remaining ingredients. Turn speed controls to Variable, #8. Puree for 20-30 seconds until smooth.
Suggestions:
Drizzle on salads, salmon or asparagus, add to mayonnaise and sour cream base as a dip for crudite, combine with goat cheese as a spread topped with dill or caviar.
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Please note that this recipe was specifically designed to be made using the Blender Extreme 3+HP 37,000 RPM.
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