Beet Oil

6 ingredients
3 steps

Ingredients

  • 1 1/8 to 1 1/4 cups beet juice (4 medium beets, juiced)
  • 1 cup canola oil
  • Sauteed Sea Scallops with Onion Confit
  • Roasted Salmon with Quinoa
  • Grilled shrimp
  • Individual Tians of Summer Vegetables

Directions

  1. 1
    In a small saucepan, reduce the beet juice over medium heat to a thick syrup (2 1/2 to 3 tablespoons), about 10 to 12 minutes.
  2. 2
    Strain through a fine strainer into a stainless-steel or glass bowl and cool.
  3. 3
    When cool, slowly whisk in the canola oil until emulsified.

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