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
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.