Raspberry & Beet Dressing
By Susan Sink of tarheelfoodie.com
1/3 cup roasted baby beets, cubed or sliced (preferably red)
2 Tablespoons raspberry vinegar
2 teaspoons white balsamic vinegar
1 Tablespoon honey
1 teaspoon finely chopped fresh rosemary
1 1/2 teaspoons lemon juice
1 Tablespoon plus 1-2 teaspoons olive oil
2 Tablespoons water
1/4 - 1/2 teaspoon Murray River or Himalayan salt
3-4 turns pepper mill with Four Corners Peppercorn blend
Gently heat the chopped beets, raspberry vinegar, honey, rosemary, water, lemon juice, salt & pepper for five minutes. Let mixture sit for 10 minutes and then blend in small food processor with olive oil until smooth.
Add water or vinegar to balance the acid and determine the thickness of the dressing.
Store in the refrigerator for up to three days.
This recipe makes enough for 4 people.