For vinaigrette, whisk together beet juice and Dijon mustard in a medium bowl until combined.
Beet juice contains nitric oxide which is associated with lowering blood pressure and increasing exercise performance. Enjoy the health benefits and flavor of beet juice in this simple vinaigrette served on salads and your favorite vegetables.
Servings and Ingredients
|6 oz. Pure Green Rockin’ Beet cold press juice (3/4 cup)|
|1 tsp. Hy-Vee Dijon mustard|
|2 oz. Full Circle Market organic unfiltered apple cider vinegar (1/4 cup)|
|1 c. Gustare Vita extra virgin olive oil|
|Hy-Vee Himalayan pink salt, to taste|
|Hy-Vee black pepper, to taste|
|Desired Salad Ingredients|
|Dark leafy salad greens, such as arugula, kale and/or spinach, torn|
|Belgian endive and/or escarole, torn|
|Basket & Bushel grape tomatoes|
|Basket & Bushel red onions, chopped or thinly sliced|
|Red and/or yellow bell peppers, seeded and thinly sliced|
|Roasted root vegetables, such as beets, sweet potatoes, carrots and/or parsnips; sliced or cut into wedges|
|Soirée goat or traditional feta cheese crumbles, for topping|
|Lightly salted shelled pistachios, for topping|
Things To Grab
- Medium bowl
- Covered bottle or jar
Whisk in vinegar. Slowly whisk in olive oil until slightly thickened and well combined. Season to taste with salt and pepper. Transfer to a bottle or jar; cover and refrigerate up to 3 days.
To use, shake vinaigrette in covered bottle or jar until well combined. Pour desired amount over a mixed salad greens or roasted vegetables. Sprinkle with goat or feta cheese crumbles and/or pistachios, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 1g
- Protein: 0g