"If you've ever cut beets, you know how easily their juices flow, often staining your hands maroon. Naturally, they impart their color and sweet, savory flavors into the canning liquid. While a sugary recipe will enhance existing sweetness, a briny liquid balances the beets' natural sweetness and emphasizes earthiness. Either way, this leftover beet juice will make for a colorful and flavorful salad dressing that can easily boost complexity."
"Blend 3 tablespoons of beet juice with 2 tablespoons of balsamic vinegar - fruity apple cider or red wine vinegar also work - along with 1/2 cup of high quality extra virgin olive oil, salt, and pepper. If the beet juice you're using has sugar in it, you're good to go. But, if the canning liquid is briny, leave out the salt and drizzle in some honey or maple syrup."
Canned beet liquid contains infused color and sweet, savory flavors from the beets and commonly includes salt or sugar. The liquid can be retained and repurposed rather than discarded. A simple vinaigrette uses about 3 tablespoons beet juice, 2 tablespoons vinegar, 1/2 cup extra virgin olive oil, salt, and pepper, with honey or maple syrup substituted if the brine is salty. Briny liquid emphasizes earthiness while sugary liquid enhances sweetness. Beet brine also works blended into Greek yogurt, mayonnaise, or tahini for creamy, brightly colored dressings, and whole beets can be blended with the liquid for a thicker consistency.
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