2. In a small saucepan, boil the beet juice over high heat until it is reduced to ½ cup, about 10 minutes.
3. Stir in the vinegar and boil for 30 seconds. Add the oil and boil for 30 seconds, or until emulsified. Stir in the lime juice, salt, and pepper to taste and serve at once.
In advance: You can juice the beets and boil down the juice up to 2 days ahead; cover and refrigerate. The sauce will keep, covered and refrigerated, for up to 4 days. Reheat gently before serving.
Excerpted from A New Way to Cook by Sally Schneider (Artisan, a Division of Workman Publishing Company, Inc., 2001). © 2001 bv Sally Schneider.
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