Buckeye Blends Balsamic Beetroot - Cranberry Sauce
- Dish Type: Sauce, Vegan
- Season: All Year
- Prep time: 10 minutes
- Serves: 8
- 2 cups of canned beetroot, drained and cut into small cubes
- 1 cup of water
- 3/4 cup of red onion finely chopped
- 1/2 cup of Arbequina Extra Virgin Olive Oi
- 1/3 cup of Cranberry Balsamic Vinegar
- Salt and ground pepper to taste
- Add all ingredients to a blender.
- Blend until smooth and combined well.
- Keep refrigerated in a sealed jar.
- Serve cold with salad, poultry, rice, or potato.