This Easy Beet Vinaigrette is a 5-minute recipe that combines the earthiness of beets with the tang of balsamic, and a hint of sweetness from maple syrup. It's a light and fresh dressing that's perfect on any green salad.
Most beet vinaigrette recipes involve roasting a whole beet, which although delicious, takes quite a bit of time.
With just 7 ingredients, this recipe is as simple as mixing everything together, and it's completely vegan, gluten free, and nut free. It's great atop roasted vegetables, fruit salads, and green salads.
It's slightly sweet, earthy, and tangy, which makes it such a versatile option for so many recipes.
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Why We Love This Recipe
- Easy recipe: You can make this recipe in just 5 minutes, and it can be made by adding everything to a mason jar and shaking it up.
- Great on any salad: Since this dressing is earthy, sweet, and tangy, it's great on vegetable, green, and fruit salads.
- More than a dressing: This beet vinaigrette can also be used as a marinade for vegetables or for drizzling on top of roasted veggies.
- Easy way to eat more beets: Beets are packed with betalains, which have strong anti-inflammatory and antioxidant properties.
Ingredients
Here's what you'll need to make this beet vinaigrette:
Ingredient Notes
- Beet juice: You should be able to find bottled beet juice at your local grocery store. We use this brand. You could also roast one small beet and then use a food processor to bring the dressing together.
- Balsamic vinegar: You can use whatever vinegar you have, but we chose balsamic to preserve the color of the vinaigrette and to add a rich sweetness. Red wine vinegar would also be an excellent choice here.
- Olive oil: We save our higher quality olive oil for dressings and dips, where the flavor will really shine through.
- Maple syrup: You can also use agave or honey if you don't have any maple syrup on hand.
- Garlic powder: Optional, but adds extra flavor!
- Salt: We always use Diamond brand kosher salt unless otherwise noted in a recipe. We do not suggest using table salt. If that's all you have, start with less and taste before adding more.
Step-by-step Instructions
STEP 1: Add everything to a small mixing bowl.
STEP 2: Whisk until evenly incorporated and emulsified.
You can also add everything to a mason jar and shake it up!
Expert Tips and FAQs
- Serve this beet vinaigrette on top of:
- You can also use beet vinaigrette as a marinade for meats and/or vegetables.
- If you want to make this recipe even easier, you can add everything to a mason jar and shake it up instead of mixing it up in a bowl.
- Storage: Store leftovers in an airtight container in the refrigerator for 1-2 weeks. Shake or whisk well before serving.
- Freezer storage: For long term storage, freeze this beet vinaigrette in ice cube trays, then transfer the cubes to a freezer safe container for up to 3 months. Defrost overnight in the refrigerator.
- Optional: For extra flavor, add 1 teaspoon of chopped fresh herbs (thyme, basil, parsley, etc. to the beet dressing.
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Easy Beet Vinaigrette
- Total Time: 5 minutes
- Yield: ½ cup (8oz) 1x
- Diet: Vegan
Description
This Easy Beet Vinaigrette is a 5-minute recipe that combines the earthiness of beets with the tang of balsamic, and a hint of sweetness from maple syrup. It's a light and fresh dressing that's perfect on any green salad.
Ingredients
- ¼ cup olive oil
- 3 tablespoons beet juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon pepper
Instructions
- Add all ingredients to a small bowl and whisk until well combined.
- Alternatively, add everything to a mason jar with a lid and shake until combined.
Notes
Beet Juice: We use store-bought beet juice, which is available at many grocery stores, typically near the produce section.
Vinegar: You can also use red wine, white wine or apple cider vinegar in this recipe.
Storage: Store leftovers in an airtight container in the refrigerator for 1-2 weeks. Shake or whisk well before serving.
Freezer storage: For long term storage, freeze this beet vinaigrette in ice cube trays, then transfer the cubes to a freezer safe container for up to 3 months. Defrost overnight in the refrigerator.
Optional: For extra flavor, add 1 teaspoon of chopped fresh herbs (thyme, basil, parsley, etc.) to the beet dressing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 70
- Sugar: 1.8 g
- Sodium: 78.7 mg
- Fat: 7 g
- Carbohydrates: 2.3 g
- Fiber: 0 g
- Protein: 0.1 g
Ann says
Great recipe! I used cooked cubed beets and put those in the food processor with the rest of the ingredients. Mine looked more the colour of beets and less like balsamic dressing with a splash of beet juice.
Lexi Harrison says
So glad to hear that!
Lori says
This was delicious. Next time I will try with honey.