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Beet Oil

This image courtesy of Joseph DeLeo

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.

Notes

Make-ahead notes:



Beet juice can be frozen.

Beet Oil can be refrigerated up to 2 days.

Makes1 1/8 cups

CostInexpensive

Easy

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

Ingredients

Instructions

  1. 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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