Ingredients:

  • 1 medium beetroot, peeled and finely grated (approx. 100g / 3.5 oz)
  • 1/4 cup red wine vinegar (60ml / 2 fl oz)
  • 1/4 cup extra virgin olive oil (60ml / 2 fl oz)
  • 1 tablespoon Dijon mustard (15ml / 0.5 fl oz)
  • 1 tablespoon honey or maple syrup (15ml / 0.5 fl oz)
  • 1 clove garlic, minced (approximately 1 teaspoon)
  • 1/4 teaspoon dried thyme (1.25ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare the Beetroot: Grate or finely chop the peeled beetroot.
  2. Combine Ingredients: In a small bowl or jar, combine grated beetroot, red wine vinegar, olive oil, Dijon mustard, honey/maple syrup, minced garlic, and dried thyme.
  3. Mix Thoroughly: Whisk vigorously until all ingredients are well combined and the dressing emulsifies slightly. Alternatively, shake well if using a jar.
  4. Season: Season with salt and freshly ground black pepper to taste.
  5. Taste and Adjust: Taste the dressing and adjust seasonings as needed. Add more honey for sweetness or vinegar for tang.
  6. Serve or Store: Serve immediately over your favourite salad or store in an airtight container in the refrigerator for up to 5 days.