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Beet VinagretteSweet healthy and delicious combination of lemon, vinegar and beets with a touch of maple syrup!  Your kids will love this one!

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Beet Vinagrette Salad Dressing
Salad dressing made with beets.
Beet Vinagrette Salad Dressing
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Prep Time 15 minutes
Cook Time 1 hr
Servings
pint
Ingredients
Prep Time 15 minutes
Cook Time 1 hr
Servings
pint
Ingredients
Instructions
  1. 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.
  2. 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.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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