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Overhead view of strawberry salad with beet vinaigrette.

Easy Beet Vinaigrette

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5 from 1 review

  • Author: Lexi
  • Total Time: 5 minutes
  • Yield: 1/2 cup (8oz) 1x
  • Diet: Vegan


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.


Units Scale
  • 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


  1. Add all ingredients to a small bowl and whisk until well combined. 
  2. 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