This vinaigrette is a beautiful and vibrant red or golden color, depending on what type of beet you use. It pairs well with shaved asparagus, thinly sliced raw fennel, or poached leeks.
1 medium (or 2-3 small) beets, tops and root ends removed (Sweet Leaf Farm)
1 tbsp apple cider vinegar
1 tsp Dijon mustard
¼ tsp salt (or to taste)
3 tbsp walnut oil
3 tbsp extra virgin olive oil
Asparagus (Maryhill Orchards)
1. Wrap the beet(s) in foil, and roast them in a 375˚ oven until very tender (about 45 minutes – 1 hour, depending on the size of the beets).
2. Once beets are cool, peel off the skin and dice them into 1 inch pieces. Puree the beets and the vinegar in a blender until smooth.
3. In a medium bowl, combine the beet puree, mustard, and salt. Add a tiny bit of the walnut oil and whisk vigorously to combine. Continue adding the oil bit by bit and whisking, making sure that the oil is completely mixed in after each addition. Once all the walnut oil has been added, add the olive oil in the same way. Stop once you receive your desired consistency and flavor. Taste and adjust the seasoning if necessary.
4. Serve over shaved asparagus.
adapted from Robert Reynolds
