Move over, balsamic, there’s a new vinegar star in town that’s rich in flavour, incredibly versatile and locally produced: Gingras apple cider vinegar. Located in Rougemont, QC, Gingras has been growing, picking and pressing apples on site for generations, and although they stay true to their classic traditions, they’re pushing the envelope when it comes to bold new flavours. This one-ingredient-wonder is aged in stunning French Oak casks, kept unpasteurized and bottled by hand to transform straight-up fruit into something truly amazing. From a fresh take on raspberry to aging the original in bourbon casks, Gingras is taking vinegar to a whole new level. They’ve even crafted vinegar pearls! I’ve been absolutely hooked from the first taste and know you will be too.
Roasted Beet Salad with Apple Cider Vinaigrette
- 4 large beets, cut into wedges
- 3 tbsp plus 1 tsp grapeseed oil
- 1/4 tsp salt
- 2 tbsp gingras extra old apple cider vinegar
- 1 tsp honey
- 1/4 cup goat cheese
- 1/4 cup fresh basil leaves, torn
- Gingras PIXO Pearls, optional
- PREHEAT oven to 400F.
- TOSS beets with 1 tsp oil and salt. Season with pepper. Bake in centre of oven until tender, about 40 min. Let cool slightly, then transfer to a medium bowl.
- WHISK remaining 3 tbsp oil with vinegar and honey until smooth. Drizzle over beets and toss to coat. Stir in goat cheese and basil. Top with PIXO pearls, if desired.