Page title and description
Salad dressings & dips
Beetroot dressing
This beetroot dressing recipe adds colour and depth to practically any salad. It's especially delicious slightly warm and drizzled over a salad that includes some kind of rich meat – roast pigeon breasts, sautéed chicken livers or grilled calf liver.
Ingredients
- 1 beetroot
- 2 tbsp chicken stock
- 4 tbsp olive oil
- 1 tbsp pink peppercorns
- pinch caster sugar
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
40 min
PT40M
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Step 1
Cook the beetroot - gently wash leaving roots and an inch or so of stalk and boil for 20-40 minutes depending on size.
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Step 2
Liquidise with chicken stock, then whisk in olive oil, pink peppercorns, caster sugar and some salt and pepper.