Beetroot and Herb Vinaigrette

Eva
Beetroot is one of the ingredients that contributes great benefits to your body, as it is a root that contains a large amount of water, improves blood flow, helps control diabetes, and has a slightly sweet flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • water
  • 1 beet, peeled, in cubes
  • 2 tablespoons white vinegar
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon dill, dry
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon chives, finely chopped
  • 2 tablespoons lime juice, seedless
  • salt
  • pepper
  • 1 cup olive oil
  • 1 Eva® mini Romaine lettuce
  • 1/2 cups carrot, in slices
  • 1/2 cups cucumber, in half moons
  • 1/4 avocados, in slices
  • 1/4 cups pitted black olives
Preparation
10 mins
0 mins
Low
  • For the vinaigrette: Boil water in a saucepan and once it has small bubbles, carefully add the cubed beetroot. Cook for 8 minutes over medium heat or until the beetroot is tender. Drain and then cool under cold running water.
  • Blend the beetroot with white wine vinegar. Pour the mixture into a bowl and add honey, garlic powder, dill, parsley, scallions, lemon juice, and enough salt and pepper; mix with a hand whisk. While stirring, pour in the olive oil until the ingredients are well combined. Serve in a glass oil dispenser.
  • Serve your vinaigrette with a Mini Romaine Lettuce Eva® salad with carrot, cucumber, avocado, and black olives.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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