- 1 1/8 to 1¼ cups beet juice (4 medium beets, juiced)
- 1 cup canola oil
- Sautéed Sea Scallops with Onion Confit
- Roasted Salmon with Quinoa
- Grilled shrimp
- Individual Tians of Summer Vegetables
- In a small saucepan, reduce the beet juice over medium heat to a thick syrup (2½ to 3 tablespoons), about 10 to 12 minutes. Strain through a fine strainer into a stainless-steel or glass bowl and cool. When cool, slowly whisk in the canola oil until emulsified.