Beet Vinaigrette

• 14 cup pickled beet, chopped
• 2 tablespoons red onions, chopped
• 14-12 inch gingerroot (I use 1/4 inch)
• 1 -2 clove garlic
• 12 cup sherry wine vinegar
• 1 12 tablespoons Dijon mustard
• 1 cup olive oil
• 3 tablespoons honey
• 12 naval orange, juice of

1. Mix ingredients in a blender until smooth.
2. Serve over your favourite salades or as a sauce/ dip for filled lettuce wraps.

pickled beet, red onions, gingerroot, garlic, sherry wine vinegar, mustard, olive oil, honey, orange

Taken from www.food.com/recipe/beet-vinaigrette-54501 (may not work)