Just a pinch of salt will help to balance all the flavors. Once olive oil is in increase speed to medium until well combined. Turn the blender on low and slowly add in the olive oil. Blend on medium speed for 1 minutes until smooth and well combined. Season sweet potatoes and beets with salt and pepper. Toss beets with remaining olive oil and place on pan. If you want, you can just use minced garlic for bolder flavor. Add all ingredients (except the olive oil) to a blender or food processor. Toss sweet potatoes with 1 tablespoon olive oil and place on baking sheet. I prefer to use garlic powder in my vinaigrette that provides a touch of aroma without having pieces of garlic in it. Adds a nice sweet touch to balance the acidity. To get a perfect balance of acidic and sweet citrus flavor, I use zest and juice of fresh lemon and orange. My favorite brand for Dijon mustard is Grey Poupon (not sponsored). It helps to emulsify the dressing to get the right consistency and adds another layer or flavor. This is my favorite type of vinegar to add a touch of acidity for a classic vinaigrette. Why Does My Vinaigrette Taste Bitter A good lemon vinaigrette should taste bright and fresh with a nice balance of sweet and tangy flavors. It creates the base and helps to “marry” all the flavors together. Seasoning the dressing with salt, as well as adding a hint of sweetness with honey or maple syrup, mellows the punch of acidity and gives the vinaigrette a more balanced flavor. Good quality extra-virgin olive oil is essential in any vinaigrette. This Citrus Salad Dressing is similar to my Maple Dijon Dressing and Lemon Salad Dressing and will take you no more than 5-7 minutes to make and all you need is just a few basic ingredients:
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