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Beet Salad Dressing


  • 6 large beets, steamed and diced
  • 1-½ tablespoons red wine vinegar
  • 1 clove pickled garlic (or fresh garlic), crushed and finely minced
  • 1 tablespoon raspberry syrup (or any sweeteners like agave nectar)
  • 1 tablespoon hazelnut oil
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon sea salt (or regular salt)
  • 3/4 teaspoon white peppercorns, freshly cracked


Scrub the beets under tap water. . Peel and cut the beets into thick slices.

Fill a pot with cold water. Add a steamer insert, place sliced beets in the steamer and cover with a lid. Bring to a boil, then lower the heat to a gentle simmer. Steam for about 30 minutes until softened, but still firm. Check the liquid and periodically and add more water if all the liquid is absorbed. Remove them from the steamer and let cool completely.

Dice the beets into 1-inch cubes.

In a blender or a mini-blender if you have one, combine ½ cup of diced beets, red wine vinegar, pickled garlic(or fresh), raspberry syrup(agave nectar) and both oils. Mix until the blender flows smoothly. Season with salt and white pepper.


Jacqueline Pham

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