Name: Beetroot and Herb Vinaigrette
Prep time: 10 min
Yield: 6
Cuisine: Internacional
Ingredients: water; 1 beet, peeled, in cubes; 2 tablespoons white vinegar; 1 tablespoon honey; 1 teaspoon garlic powder; 1 teaspoon dill, dry; 1 teaspoon parsley, finely chopped; 1 teaspoon chives, finely chopped; 2 tablespoons lime juice, seedless; salt; pepper; 1 cup olive oil; 1 Eva® mini Romaine lettuce; 1/2 cups carrot, in slices; 1/2 cups cucumber, in half moons; 1/4 avocados, in slices; 1/4 cups pitted black olives

Preparation

10 mins

Low

For the vinaigrette: Boil water in a saucepan and once it has small bubbles, carefully add the cubed beetroot. Cook for 8 minutes over medium heat or until the beetroot is tender. Drain and then cool under cold running water. Blend the beetroot with white wine vinegar. Pour the mixture into a bowl and add honey, garlic powder, dill, parsley, scallions, lemon juice, and enough salt and pepper; mix with a hand whisk. While stirring, pour in the olive oil until the ingredients are well combined. Serve in a glass oil dispenser.