Once the chef at a restaurant where I was working asked me and another kitchen underling to come up with a soup of the day that incorporated some part of the massive pile of beets that she – or someone – had picked up at the market.
It was a Saturday, with a ton of prep to do for brunch, and it’s possible we didn’t think the task through adequately.
(Spoiler alert: cream of beet soup is not a good idea.)
It tasted fine .
The staff liked it – but there was no way any customers were going to be served ‘that god awful looking Pepto Bismol’.
Wasted food and wasted time: two things guaranteed to tick off a good chef.
But this is not a soup that looks like a liquid antacid.
This is a cranberry viniagrette that is perfect with a winter slaw of cabbage, apple and fennel.
It’s tartness is a good match to hardier winter greens and it pairs up nicely with cheeses, nuts and fruit.
It’s super quick to make.
And it’s pink.
And that’s okay.
- ½ cup fresh or frozen cranberries
- 2 tablespoons orange juice concentrate
- ¼ cup maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 teaspoon dried thyme
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- ¼ cup vegetable oil
- Place all ingredients except oil in food processor and process until fully combined.
- Drizzle oil in slowly while machine is running.
- Serve dressing immediately on salad, or store in the fridge for up to two weeks.
This recipe is shared on Simple Supper Tuesday #93.