Winter Beet Balsamic Dressing

  • by Robin Frey
5.0 from 1 Review

 

When the weather outside is frightful, it's time to break out this delicious balsamic-based dressing with fresh pressed beet, orange and fennel.

Yield 16 oz / 473 ml
Calories 15 cal
Yield and calories may vary depending on produce used and method of extraction.
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Sweet
Savory
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Light
Bold
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Fruit
Veggie

Time

Prep Time
03:00
Juice Time
03:00
Total Time
06:00

When the weather outside is frightful, it’s time to break out this delicious balsamic-based dressing.

winter balsamic salad dressing

Like our summer and fall dressings, our Winter Beet Balsamic Dressing is made with cold-pressed, season-specific ingredients.

Click here to jump straight to the recipe or read on to learn why we love this dressing.

Why We Love This Winter Beet Balsamic Dressing

Try this delicious dressing on:

  • Kale salad with goat cheese and walnuts
  • Spinach salad with orange and pecans (pictured below)
  • Grilled chicken or fish, on top or as a marinade
  • Side dishes like roasted green beans
  • Avocado toast (a light drizzle is sufficient)
winter balsamic dressing on salad

Besides these many tasty uses, this dressing also has loads of health benefits, such as:

  • Aids digestion
  • Can help increase energy
  • Reduces inflammation
  • High in Vitamin C, Iron, Copper and other important vitamins/minerals
winter balsamic dressing ingredients

Equipment note: We used the M-1 commercial juice press to make this recipe, but you can use pretty much any type of juicer. Just keep in mind that the quality will always be higher when using a juice press.

Learn more about the industry-leading commercial juicers we use to make our recipes.

Health Benefits

  • improves digestion
  • reduces inflammation
  • increases energy

Ingredients

beet 15 oz 425 g 4 beets
orange (peeled) 8 oz 227 g 2 medium oranges
fennel 3 oz 85 g 1/3 of fennel bulb
balsamic vinegar 2 oz 57 g 1/4 cup

Directions

  1. Wash produce thoroughly, scrubbing the beets.

  2. Peel the oranges and trim the tops and bottoms off of the beets.

  3. Weigh the ingredients.

  4. Juice all of the ingredients together.

  5. Whisk the balsamic vinegar into the juice.

Pro Tips

  • Not just for green salad! Try this dressing on avocado toast, as a marinade for grilling meats, seafood and poultry, or add a spoonful or two to soups for a boost of flavor!

  • Add grapeseed oil (or any light, neutral flavored oil) to serve as a vinaigrette.

  • Serve on its own for an oil-free version.

  • Not a fan of balsamic vinegar? Try subbing red wine vinegar, apple cider vinegar, or lemon juice.

 

 

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3 Comments

  1. It looks good and smooth

    Reply

  2. 5 stars
    I didn’t think I would be able to use dressing without oil, but this tasted great on salad without the oil, thanks!

    Reply

    1. That’s great! Thanks for sharing Jess 🙂

      Reply