Recipe 18 of 21 · Dressing

Beet Balsamic Salad Dressing

Name: Beet Balsamic Salad Dressing
Yield: About 1/2 cup or 4 servings
Ingredients: 3 tablespoons Pomona Organic Beet Juice; 3 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper

A ruby vinaigrette that pairs well with arugula, goat cheese, walnuts, and orange slices.

Makes

About 1/2 cup or 4 servings

Time

5 minutes

Nitrate in this recipe

~50 mg from 3 tablespoons of beet juice (whole recipe).^{[Gallardo et al., 2019 9; Hord et al., 2009 8]}

Studies use roughly 300–800 mg a day for blood pressure and exercise.^{[Kapil et al., 2015 2; Wylie et al., 2013 5]} Nitrate varies by product. Work out your dose →

Ingredients

•3 tablespoons Pomona Organic Beet Juice
•3 tablespoons extra-virgin olive oil
•2 tablespoons balsamic vinegar
•1 teaspoon Dijon mustard
•1 teaspoon maple syrup
•1/4 teaspoon salt
•1/8 teaspoon ground black pepper

Instructions

1
Place all ingredients in a small jar with a tight-fitting lid. Shake until combined.
2
Taste and adjust seasoning. Shake again immediately before drizzling over salad.

Recipe tip: The dressing naturally separates as it sits. Shake it well each time you use it.

Pomona Organic Pure Beetroot Juice bottle

Made with Pomona Organic Beet Juice

These recipes use plain, ready-to-drink 100% beet juice. We use Pomona Organic: USDA Organic, not from concentrate, with nothing added.

Get Pomona Beet Juice →