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Earth Eats: Real Food, Green Living

Beet And Honey Vinaigrette With Orange

This versatile condiment goes well on just about anything, from a burger to a salad.

beets fresh from the ground

Photo: Chiot's Run (Flickr)

These beets are fresh from the garden. Even though this recipe does not use the tops, don't discard them. Instead, sautée them with garlic.

Are you picking beets from your garden right now? I sure am! This condiment recipe provides a great use for them.

We’ve used this dressing for all kinds of things, from a dipping sauce for tempura squash to a ketchup-substitute on a veggie burger. It’s also very tasty paired with goat cheese and drizzled over a salad.

Beet And Honey Vinaigrette With Orange

Ingredients

  • 1 inch peeled and roughly chopped ginger
  • 3 strips orange peel
  • juice of 1 orange
  • 2 medium roasted beets, peeled and roughly chopped
  • 1/4 cup white balsamic vinegar
  • 2-3 cups salad oil
  • salt and pepper
  • 1/4 cup honey
  • 1/4 cup water
  • 2 cloves garlic

Cooking Directions

  1. Combine all ingredients in a blender and puree until very smooth.
  2. Taste and adjust seasoning as needed.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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