Roasted Beet Vinaigrette

Course : Salad Dressings
Serves: 1
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2 whole beets
3 tablespoons red wine vinegar
1 tablespoon dijon mustard
2 tablespoons lemon juice -- fresh
1 tablespoon onion -- minced
2 tablespoons cilantro -- chives, and parsley, -- minced
1 cup vegetable oil
1 teaspoon salt and pepper

Preparation / Directions:

Preheat oven to 350F. Wrap each beet in aluminum foil, place in a baking dish, and bake for 45 to 60 minutes, or until tender. Let cool, peel, and cut into pieces. Place the beets and all the remaining ingredients, except the oil, salt, and pepper, in a processor and puree. With the machine running, drizzle the oil into the mixture. Add the salt and pepper. Store in an airtight container in the refrigerator for up to 3 weeks.


Nutritional Information:

2037 Calories (kcal); 219g Total Fat; (94% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 324mg Sodium

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