An investigation into the quality development of salad dressing that varies in the amount of added beetroot (15, 20 and 25%w/w), type of oil (soybean oil, rice bran oil, sunflower seed oil and canola oil), and the proportions of sugar and sorbitol (100:0, 98:2, 96:4 and 94:6%) was evaluated by color, viscosity, pH and sensory evaluation. The experimental design by Complete Randomized Design (CRD) significant at 95%, was used. When the mean was compared using Duncan's New Multiple Range test (DMRT), it revealed that 20%w/w of beetroot was more acceptable by sensory evaluation, which was similar to the control formula. The type of oil, rice bran oil or soybean oil, did not have a significant effect on pH and sensory quality of the salad dressing. Besides, the ratio of sugar to sorbitol at 96:4% exhibited the most acceptable formulation. Overall acceptance tested by 200 consumers aged between 20-60, revealed that the developed formula (20%w/w of beetroot, rice bran oil and 96:4%) was not significantly different from the control formula.