Sweet healthy and delicious combination of lemon, vinegar and beets with a touch of maple syrup! Your kids will love this one!
Beet Vinagrette Salad Dressing
Salad dressing made with beets.
Servings 1 pint
- 2 medium beets you can use 1/2 cup organic can beets
- 3 tbsp mayo Use egg-free like Just Mayo for vegan version
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tbsp 100% pure maple syrup
Peel the beets and place on a sheet of aluminum foil. Drizzle with ½ tsp. olive oil and sprinkle salt. Wrap completely and place in oven to roast at 350 F about 1 hour until tender. Let cool, remove foil. Set aside to cool then thinly slice. Beets can be made up to 4 days ahead of time.
In a blender add the cooked beets, mayo, Dijon mustard, olive oil, apple cider vinegar, lemon juice and maple syrup. Season to taste with salt/pepper.