I grew up watching my mum eating beets in all its forms. Raw, cooked and cubed in ‘salad macedoine’ or simply making beet juice. I loved it then as much as I love it now.
Apart from the beautiful color, beet roots are highly nutritive. One cup of raw beets contains 58 calories, 13 grams of carbohydrates (9 grams sugars and 4 grams fiber) and 2 grams of protein.
Beets also contain Vit A, C, Calcium and Iron. Studies suggest that beets lowers blood pressure, reduces the risk of obesity, diabetes, heart disease and increases energy and helps in weight loss. Want to grow long and beautiful hair, just beet it!
Talking about the taste of beetroot, well let me just say you will love it! Its sweet taste is a plus for this recipe because onlike other mayo recipes, you don’t need to add sugar and you can make this mayo in a ‘heartbeet’ 🙂 Let’s go ahead and make some shall we? Don’t forget to leave us feedback in the comment area below.
For this recipe, I used extra virgin olive oil, the one with the neutral taste. Using heavy tasting oils, will alter the taste of your beet mayo and we do not want that. However, you can use peanut oil or any vegetable oil for this recipe.
- 1 cup extra virgin olive oil (light)
- 2 whole eggs
- 1/2 Beetroot, raw
- 1 Tbsp. lemon juice, freshly squeezed
- 1 Tbsp. Apple Cider Vinegar
- A pinch of sea salt
- Add-ons: all optional
- 1 Tbsp. Dijon Mustard
- 1 tsp. Cilantro or Basil
- 1/2 tsp. white pepper
- 1/2 tsp. black pepper
- Wash and purée Beetroot .
- In a blender, add oil, eggs, püréed beets, lemon juice. ACV, and salt. If you are including the add-ons for a spicier taste, also add these and blend untill ingredients are properly mixed.
- Serve on cabbage-carrot salad or any salad of choice.
- This dressing keeps for 5 - 7 days in the fridge.