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!