5-Minute Beet Vinaigrette. Made out of beetroot, combined with a bit of tang from the lemon, dressed in olive oil! A light and delicious dressing that is perfect for your everyday salad.
Uh, hmmm. Gosh, how do I say this? I’m on day 16 and still going strong.
I know it sounds like the craziest thing, but… BEETS. First things first, raw beets are very earthy. Even better if you enjoy cooked beet, roasted beets (yum!), or even pickled beets.
I know, it is often seen as one of the most boring veggies out there. But I promise you, this beet salad dressing is not boring at all. Just look at the vibrant color and how creamy it is!
It’s your salad’s best friend, just like all your friends here:
- Indonesian Gado-Gado Salad
- Persimmon Pomegranate Salad
- Easy Avocado Cilantro Dressing
- Indonesian Fruit Salad aka Rujak Buah
- Roasted Vegetables Quinoa Salad with Grilled Halloumi
This beet dressing takes only 5 minutes or less to make – can you believe it?! I mean I have a reason to name this 5-minute beet vinaigrette because it is seriously easy beet vinaigrette.
It’s so speedy-quick, which is fantastic and perfect for a quick lunch or weeknight dinner. Speaking of lunch, I love a good meal. Scratch that… I love a good meal any time of day – from breakfast to lunch to supper to snacks.
POMEGRANATES :: RED ONION :: WALNUTS/CANDIED PECANS :: GOAT CHEESE or FETA CHEESE :: ARUGULA :: BEET SALAD DRESSING.
*head massage emoji*
I do need to address something with you, though. I, uh, well, I just made my first Mason jar salad.
Yes, I know it’s 2019 and that Mason jar salads have been around for quite a while… but I have just started making this type of mixture right now… like, today. So I am a bit slow and behind on these types of things.
But let’s get back to this beet salad dressing because you need to try it immediately. Red beets are incredibly healthy, they’re anti-inflammatory, full of antioxidants, and they help you in the detoxifying process.
They are packed full of fiber, copper, potassium, manganese, and folate. The nutrients found in beets can also protect you against congenital disabilities, colon cancer, and heart disease. So they are great, and you should include them in your diet as much as possible.
When making this vinaigrette, you can skip preheat the oven. It’s all at room temperature! All you need is a food processor, beets (love beets!), and the rest of the ingredients including salt and pepper. When done, pour your dressing over salad in a large bowl so you can toss it evenly. And oh, I’ve also been spooning it over grilled salmon and dipping whole wheat pita stuffed with arugula and goat cheese into it as well.
Use disposable gloves when dealing with beets to keep your hands clean. Rub the beets once they are cooked and the skins will come right off. Slice off the root end and discard all parts of the beet that touched foil.
All these meatless days have gotten me creative about making my salad dressing. I’m obviously more creative in using olive oil and lemon juice. So I’ve gone from a boring oil vinegar dressing or Meyer lemon vinaigrette to balsamic vinaigrette dressing, and the next stop will be fig balsamic vinaigrette. How are you dressing your salad this month?
5-Minute Beet Vinaigrette
- 1 small beet peeled and cut into small chunks
- 1 tablespoon honey
- 2 cloves garlic
- 2 teaspoon apple cider vinegar
- Juice of 1/2 lemon
- 3/4 – 1 cup olive oil
- Put all the ingredients in a food processor and puree until smooth. Adjust the seasoning as needed and serve over fresh vegetables.