Milk kefir and beetroot salad dressing

Milk kefir and beetroot salad dressing. Delicious over a freshly made salad.

It’s super easy to make and the proportions can be varied to suit you personal taste. I generally use a ratio of 2/3 beetroot to 1/3 milk kefir.

Blend your beetroot until it is liquefied You can add some fruit juice to add the required liquid to ensure the blender works at its optimum. I often use a sweeter juice such as pineapple, apple of coconut water. This counter-balances the acidity of the milk kefir.

Add your favourite spices and fresh herbs to add  more flavour. I use fresh garlic, coriander, celery salt and some freshly ground red peppercorns.


Uta Heidelauf
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