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!