Got Leftover Juice in that Empty Jar of Pickled Beets? Make Vinaigrette!

By Janeen Ellsworth

What do you do with all that yummy juice that's left in your empty jar of pickled beets?

You don't waste it. You make salad dressing, of course!

I whipped up a batch of this yummy pink goodness last week and everyone in the family loved it over greens and fresh veggies--especially my five-year-old who NEVER eats salads. 

Tip: It went really well with spicy arugula and a bit of feta cheese.

(*Wondering why I didn't pickle my own dang beets like a good Reductionist? Truth is, my daughter is on a beet kick. She can't get enough of 'em. When a picky kid magically and suddenly approves of a new and interesting food, we parents do a victory dance and keep feeding that new hunger. We've pickled a-plenty here, mostly my husband makes broccoli stem pickles. But our pickling spices are "too flavorful" for the girl's taste. So, jarred beets are a case of convenience, time, efficiency and kid nourishment winning over the DIY approach.)

Here's how to make my Sweet & Tangy Beet Juice Vinaigrette:

1 C olive oil

1/4 C vinegar (I like to do half apple cider vinegar + half white wine, but red wine vinegar or balsamic work great here, too)

2 T to 1/4 C leftover juice from that empty jar of pickled beets in the back of your fridge (adjust to taste; remember that stuff is usually super SWEET)

1 decent-sized clove of garlic, minced

2 tsp. stone ground or dijon mustard

A few sprigs of fresh parsley
​
Salt & pepper to taste

Use an immersion blender to mix well, and enjoy this sweet, tangy, pink gem over fresh greens:)