Skip to Content

Beet Salad Dressing


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


1. Clean the beets, peel, and cut 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.

2. Dice the beets into 1-inch cubes. In a blender, 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.

Adapted from Jacqueline Pham

Shop Ingredients