Beet and Balsamic Vinaigrette
Jackie Gennett - Bushel & Peck's
Chicago, IL
Chef demonstration
Salads
All seasons
Ingredients:
- 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
Instructions:
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.
