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  • Chef Hugo Uys

Beet CHUTaigrette Dressing


  • ½ cup CHUT UP Beet Ketchup

  • ½ cup monk fruit sugar ( or 1 cup white sugar)

  • ¾ cup white wine vinegar

  • 1 cup vegetable oil

  • 1 large sweet onion chopped½ teaspoon salt

  • 2 teaspoons of Worcestershire sauce


  1. Prepare dressing in a large jar with a tight fitting lid

  2. Add in oil, vinegar, sugar, salt, Worcestershire sauce, onion and CHUT UP Beet Ketchup for that tangy kick

  3. Shake it like you mean it until sugar is dissolved

  4. Refrigerate and shake well before serving (remember, sharing is caring)

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