Honey Bourbon Dressing for Roasted Beets

by Jan 21, 2015


Amaltheia’s sweetly earthy beets, Poor Orphan’s farmstead fromage blanc, and Mountain Vista Farm’s “sunnies” (sunflower sprouts) all dressed with a honey bourbon dressing (thank you, Olivelle!).  Almost a dessert when you add candied walnuts.  Yum in parts and in whole.  (If you don’t have the honey balsamic vinegar, add a teaspoon of honey to your dressing and substitute additional Champagne vinegar or balsamic vinegar.)


Roasted Beets:  Preheat oven to 375 degrees F.  Cut off beet greens leaving 1 inch stems, leave root end in place.  Scrub clean with water and place in glass baking dish.  Add water to about 1/4 inch, cover tightly with foil, and bake for about 45 minutes, until beets are fork-tender.  When cool enough to handle, peel then chop each beet pole-to-pole into 8 wedges.  Roasted beets will keep in refrigerator for up to a week.


Honey Bourbon Dressing for Roasted Beets

Yield: ¾ cup dressing


  • 1 shallot, finely minced
  • 2 tablespoons Champagne Vinegar
  • 2 tablespoons Honey Balsamic Vinegar
  • 1 Tbsp. bourbon whiskey
  • ¼ cup walnut oil
  • ¼ cup extra virgin olive oil
  • sea salt & freshly ground black pepper


  1. Whisk all dressing ingredients together in glass jar.


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