Beet Oil

• 1 1/8 to 1 1/4 cups beet juice (4 medium beets, juiced)
• 1 cup canola oil
• Sauteed Sea Scallops with Onion Confit
• Roasted Salmon with Quinoa
• Grilled shrimp
• Individual Tians of Summer Vegetables

1. In a small saucepan, reduce the beet juice over medium heat to a thick syrup (2 1/2 to 3 tablespoons), about 10 to 12 minutes.
2. Strain through a fine strainer into a stainless-steel or glass bowl and cool.
3. When cool, slowly whisk in the canola oil until emulsified.

beet juice, canola oil, onion, salmon, shrimp, tians

Taken from www.cookstr.com/recipes/beet-oil (may not work)