This shocking-pink oil requires an electric juicer, or purchase fresh beet juice from a health-food store or produce market. It’s especially beautiful drizzled onto the same plate as Basil Oil, and the flavors spark one another beautifully.
Beet juice can be frozen.
Beet Oil can be refrigerated up to 2 days.
Makes1 1/8 cups
Total Timeunder 30 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, healthy, kosher, lactose-free, low carb, low cholesterol, low sodium, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesweet
Type of DishCondiments, dressing
In a small saucepan, reduce the beet juice over medium heat to a thick syrup (2½ to 3 tablespoons), about 10 to 12 minutes. Strain through a fine strainer into a stainless-steel or glass bowl and cool. When cool, slowly whisk in the canola oil until emulsified.
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1996 Debra Ponzek and Joan Schwartz