Tuesday, March 24, 2015

Red Beet Salad with honey balsamic dressing

 I love fresh beets but I don't have the time today so I'm taking the short cut and using canned beets. This dressing is amazing and I hope you decide to try it.  Whether using fresh or canned beets I think this dressing and recipe is a keeper. Enjoy!


½ cup extra virgin olive oil
1/3 cup a reduction of balsamic vinegar (prepared earlier)
2 tablespoons honey
Salt to taste
A dash of freshly grated black pepper


Whisk the 1/3 cup of the balsamic vinegar reduction and honey in a medium bowl.  Gradually whisk in the extra virgin olive oil, season with salt and black pepper.  Drizzle the vinaigrette over each serving.  Enjoy!!

Note: Toss with arugula, sliced onions, pecans and raisins in a large bowl.  Place the beets around the arugula leaves
Sprinkle the crumbled feta over the salad.

Directions on how to make a balsamic vinegar reduction:

Empty a bottle of balsamic vinegar in a pot and bring to a boil.  Lower heat to medium and keep it until it has the consistency of honey or thin maple syrup or until the syrup is reduced by half.  Keep an eye on your vinegar while simmering (the vinegar can easily burn towards the end of the simmering process).  Set aside to cool down.  Use the desired amount to make the dressing and store the rest in a small glass bottle in the fridge for a later use.

If using fresh beets:

Place the beets in a large saucepan and pour in enough water to cover the beets.  Bring to a boil, reduce heat to low, cover up and let it simmer for 11/2 hours. Drain and set aside to cool down.
Peel the beets and slice into medium slices.

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