Rose Vinegar is ready...
OK, so I tried to get a good photo displaying the insane color this vinegar is, but alas...I could not. Trust me...it's pretty.
Read about how to make it here.
Of course I will keep some of this on hand for sunburns and maybe a headache or two, but most of it will be consumed as a dressing. I just mix it with a little olive oil, sea salt and pepper. Rose dressing!
The Rose vinegar has an earthy-sweet taste. You definitely taste/smell the roses, but it's not over-powering. I make it in an apple cider vinegar base, but if you make it in a white vinegar base then I hear the rose infusion is stronger. However, I prefer ACV for all it's health attributes.
Now that I had my dressing, I wanted a salad that would help compliment the vinegar. Nothing acidic, so no tomatoes or oranges or anything. I thought beets would be nice and keep with the whole "earthy" theme. I always throw hemp seeds on my salads, so there's that. Oh and guess what? The figs were calling to me while I was making it...so on they went! I know I just posted about how I don't like them, but they rocked in this salad. The hint of sweetness with the beets and vinegar was perfect.
What kind of salad would you make to showcase Rose Vinegar?