Sherry Mustard Vinaigrette

This vibrant vinaigrette is packed with antioxidant-rich golden beets and heart-healthy herbs, delivering bold flavor with a light, nourishing finish. 

INGREDIENTS 

2.5 teaspoons Dijon mustard 

4 teaspoons water 

4 teaspoons maple syrup 

4 ounces roasted golden beets 

1 cup + 1 tablespoons sherry vinegar 

1/2 teaspoon turmeric 

1/2 teaspoon black pepper 

1 pinch salt 

1/2 cup + 1 teaspoon canola oil 

2 teaspoons chives, chopped 

2 teaspoons tarragon, chopped 

INSTRUCTIONS

1. Combine Dijon mustard, water, maple syrup, roasted golden beets, sherry vinegar, turmeric, pepper, and salt in a blender and purée until smooth. 

2. With the blender running, slowly drizzle in canola oil to emulsify. 

3. Add in herbs and pulse blender a few times to break down herbs, but not fully purée. 

NOTES 

1. To roast beets, wash well and wrap with foil. Bake in a 325 F oven until tender (usually 30–60 minutes, depending on the size of the beet). Cool and peel skin.