Beetroot Oil
August 12, 2024 by Kimberly
Tried this beetroot-infused oil expecting a vibrant twist, but honestly, it’s a miss. No taste, no color – just sharing so you know it’s not worth your time.
65 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
–
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
So, I decided to try something new and experiment with a beetroot-infused oil, thinking it would add some earthy flavor and color to my dishes. Unfortunately, this one’s a complete miss. Despite the effort, the oil ended up adding neither taste nor color to anything I tried it with. I’m sharing this recipe to save you the trouble – sometimes even the most promising ideas just don’t work out.
How to serve
Honestly, there’s not much to serve here. The beetroot-infused oil didn’t bring anything to the table – no flavor, no color, nothing. If you’re curious and still want to try it, you might drizzle it over a salad or some veggies, but don’t expect it to make a difference. It’s more of a novelty than something that’ll enhance your meals. If anything, it’s a reminder that not every kitchen experiment turns out as expected. But what is worth trying is this Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette.
How to store
If you do make this beetroot-infused oil, it can be stored in a cool, dark place like your pantry or a cabinet, just like any other homemade oil.
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Beetroot Oil
- Total Time: 65 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 1 beetroot
- 250 milliliters cold-pressed rapeseed oil
Instructions
- Remove the stalk and cut the beet into quarters. Put the pieces into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the beetroot are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine mesh strainer over one medium-sized bowl and another fine mesh strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water.
- Pour the oil into the prepared fine mesh strainer to catch the coarse particles.
- Then, pour the oil into the second fine mesh strainer, which is equipped with the coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 30 min
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