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Beet and Balsamic Vinaigrette

Jackie Gennett - Bushel & Peck's
Chicago, IL

Chef demonstration
All seasons

  • 1/8 cup pickled beet brine* 
  • 1/8 balsamic vinegar
  • 1 tsp sugar or honey*
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup olive oil

Whisk together beet vinegar, balsamic vinegar and salt (we used the brine of Bushel & Peck's pickled beets). Whisk in honey or sugar. Add olive oil, black pepper and wisk or shake until emulsified.  

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