This is an easy way to add zest to a salad!
Beet Peel Vinegar: Packed ½ cup beet peels, well scrubbed if raw ¾ cup red wine vinegar Put the peels into a pint jar ,with lid, and pour in the vinegar. Push the peels down so they are submerged, then cover and let marinade for a week before using. Leave the peels in for longer if you’d like. Removed peels and storage in the fridge for months. Beet Peel Vinaigrette: 2 Tablespoons Beet Peel Vinegar 1 teaspoon Dijon mustard ¼ cup olive oil Whisk everything together!