Best Beet Vinaigrette Dressing

You know what’s always missing from my salads? That perfect dressing that ties everything together. For years, I kept buying bottles from the store, but they never quite hit the spot. Then I started playing around with beets in my kitchen one afternoon, and something clicked. This beet vinaigrette dressing has become my go-to recipe, not just because it looks pretty, but because it actually makes me excited about eating my greens.

I love how simple it is to throw together, and it’s way better than anything I’ve found at the grocery store. My kids even ask for extra salad now (I know, I can hardly believe it either). The best part? You can make a batch on Sunday and have it ready in your fridge all week long. And trust me, once you try this homemade dressing, you’ll wonder why you ever bothered with store-bought.

What Kind of Beetroot Juice Should I Use?

You’ve got a few good options when it comes to getting beetroot juice for this dressing. The easiest route is to pick up ready-made beetroot juice from your grocery store’s produce section – just make sure it’s 100% pure beetroot juice without added sugars or other vegetables mixed in. If you’re feeling ambitious, you can make your own by juicing raw beets at home, or by blending cooked beets with a small amount of water and straining the mixture through a fine-mesh sieve. For this recipe, both fresh and store-bought juice will give you great results, though fresh juice tends to have a more pronounced earthy flavor that really shines through in the dressing.

Options for Substitutions

This pretty pink dressing can be tweaked in several ways while still keeping its charm:

• Beetroot juice: If you can’t find beetroot juice, you can make your own by blending 1 small cooked beet with 3 tablespoons of water and straining it. Or try pomegranate juice for a different but equally nice red color and tart flavor.
• Extra virgin olive oil: You can swap this with avocado oil or grapeseed oil. Just avoid using vegetable or canola oil as they won’t give you the same rich taste.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar work well here too. If using apple cider vinegar, you might want to add an extra teaspoon of honey to balance the sharper taste.
• Honey/maple syrup: These sweeteners are interchangeable, or you could use agave nectar. If using stevia, start with just a few drops and adjust to taste.
• Powdered garlic: Fresh minced garlic works too – use one small clove. Or try 1/4 teaspoon of onion powder for a different spin.

Watch Out for These Mistakes While Making

The biggest challenge when making beet vinaigrette is getting the emulsion right – if you add the oil too quickly or don’t whisk vigorously enough, your dressing will separate instead of becoming smooth and creamy. To prevent this, slowly drizzle in the olive oil while whisking constantly, or use a blender for foolproof results. Another common mistake is not balancing the flavors properly – always taste and adjust the honey or maple syrup to balance the earthiness of the beets and the acidity of the vinegar. For the best flavor development, let your vinaigrette rest for at least 15 minutes before serving, and remember to give it a quick whisk or shake right before use since natural separation may occur during storage.

What to Serve With Beet Vinaigrette?

This pretty pink dressing is perfect for jazzing up all kinds of salads and dishes! It’s especially good drizzled over a simple mixed green salad with goat cheese and toasted walnuts – the creamy cheese and crunchy nuts really complement the sweet-tangy dressing. For a heartier meal, try using it on a grain bowl with quinoa, roasted vegetables, and grilled chicken, or toss it with roasted potato wedges right when they come out of the oven. You can also use it as a marinade for grilled vegetables or as a finishing sauce for salmon or other fish.

Storage Instructions

Keep Fresh: This pretty pink dressing stays good in the fridge for up to a week when stored in an airtight jar or container. Give it a good shake before each use since the ingredients naturally separate over time – that’s totally normal for homemade dressings!

Make Ahead: You can whip up this beet vinaigrette a few days before you need it, which makes it perfect for meal prep. Just remember to take it out of the fridge about 15 minutes before serving, as the olive oil might solidify when cold.

Tips: I like to store my dressing in a mason jar with a tight-fitting lid – it makes shaking and serving super easy. If you notice the honey settling at the bottom, just give it a quick stir or shake to mix everything back together.

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 0-1 g
• Fat: 45-50 g
• Carbohydrates: 15-20 g

Ingredients

• 1/4 cup extra virgin olive oil
• 3 tablespoons beetroot juice
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey or maple syrup
• 1/4 teaspoon powdered garlic
• 1/2 teaspoon coarse salt
• 1/8 teaspoon black pepper

Step 1: Mix Ingredients in a Bowl

Gather all your ingredients and add them to a small bowl.

Use a whisk to mix everything together until well combined, ensuring a smooth and homogeneous mixture.

Step 2: Use a Mason Jar for Easy Mixing

Alternatively, if you prefer a more convenient method or have a mason jar on hand, you can add all the ingredients to the jar.

Secure the lid tightly and shake the jar vigorously until everything is thoroughly mixed.

Step 3: Serve and Store

Once the ingredients are combined to your satisfaction, your mixture is ready to use immediately.

If you have any leftovers, you can store them in the mason jar with the lid secured, and keep it in the refrigerator for future use.