Making infused oils and vinegars at home is a wonderful way to capture the colorful beauty and delightful, fresh flavors of summer produce and, for at least a few moments, control the flow and path of time. Here are 6 of my favorites:
Ingredients
- 16 ounces roasted beets, peels removed
- 8 ounces distilled water
- 16 ounces vinegar
Preparation
Method: While still warm, chop roasted beets and combine with water and vinegar. After 2-4 hours, strain and store in a lidded sterilized jar.
Tips: This beautiful vinegar adds a vibrant color and slightly earthy flavor to any recipe calling for vinegar.
