Riverford Wicked Leeks
Beetroot dressing recipe image

Print 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.


  • 1 beetroot
  • 2 tbsp chicken stock
  • 4 tbsp olive oil
  • 1 tbsp pink peppercorns
  • Pinch caster sugar
  • Salt & pepper


  1. Cook the beetroot - gently wash leaving roots and an inch or so of stalk and boil for 20-40 minutes depending on size.
  2. Liquidise with chicken stock, then whisk in olive oil, pink peppercorns, caster sugar and some salt and pepper.
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