Everyday Recipes, Recipes, Storage
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Beet Peel Vinegar + Vinaigrette

Beet Peel Vinegar:

  • Packed ½ cup beet peels, well scrubbed if raw
  • ¾ cup red wine vinegar

Put the peels into a pint jar ,with lid, and pour in the vinegar. Push the peels down so they are submerged, then cover and let marinade for a week before using. Leave the peels in for longer if you’d like.

Removed peels and storage in the fridge for months.

Beet Peel Vinaigrette:

  • 2 Tablespoons Beet Peel Vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup olive oil

Whisk everything together!

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