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.
- 1/4 cup olive oil
- 3 tablespoons beet juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 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.
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
- 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
Keywords: beet vinaigrette