[…] Related: Tangy Roasted Beet Salad Dressing […]
So… I love beets. I mean, this post probably gave it away. Or maybe this one. Or was it this one? Anyways, that’s not important. (It could have been this one.) What is important is this roasted beet salad dressing! Because it is officially the last roasted beet salad dressing recipe you will ever need. Promise!
Because of my immense love for beets – which I won’t dwell on here because I dwelled on it here – I’m always looking for new and innovative ways to incorporate them into my cooking. Mostly because I think my fiancé might end things if he has to eat another roasted beet. So I hid them this time! In a delicious salad dressing. Smart, right?
It really doesn’t get any easier than this, and it definitely doesn’t get any healthier. The roasted beets are cooled and then simply pureed with Greek yogurt to give the salad dressing a nice tangy flavor. The dressing is finished off with lemon juice, white wine vinegar, olive oil to smooth it out, and salt and pepper.
We ate this on a simple salad of spring greens but literally it is so versatile: use whatever leftover veggies you have in the fridge at the end of the week, whip up this quick salad dressing, and enjoy! Be sure to join the mailing list so you don’t miss a single roasted beet recipe! Because, you know, there will be more. Definitely. 😉
[optin-cat id=”1965″]
Tangy Roasted Beet Salad Dressing
2016-02-09 19:33:36
A beautifully pink salad dressing made from roasted beets and creamy Greek yogurt!
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
- 2 medium-sized beets
- ½ cup Greek yogurt
- ½ lemon, juiced
- 1 tbsp. white wine vinegar
- ¼ cup olive oil
- ¼ tsp. Kosher salt
- ¼ tsp. black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. Wrap beets in tin foil and place on a baking sheet. Roast in the oven for 80-90 minutes, or until beets are tender and can be easily pierced with a fork or toothpick.
- Once beets have roasted, remove from foil and allow to cool to room temperature. Once cooled, peel skin from beets and dice into ½" to 1" sized cubes. Add to food processor and puree until a smooth paste forms. Add Greek yogurt, lemon juice, , and lemon juice. With food processor running, stream in olive oil. Taste mixture and add salt and pepper as needed. Enjoy!
The Charming Detroiter http://thecharmingdetroiter.com/
Looking for more delicious salad recipes? Check out my Oven Roasted Beet Salad with Goat Cheese Crema and Crispy Prosciutto:
I should say you have a unique pink salad dressing here. This is my first time to see this kind of dressing and it looks good and will probably taste good.
Jhoei recently posted…What is Coolscuplting?
Oh wow!! I love roasted beets but never thought of making a dressing out of it. Great idea!!
Hello Fellow Detroiter!! I am so in love with beets now and I’ve got to try this dish! Thanks for sharing and hopefully we can get together sometime!!
What a bright and gorgeous dressing! I can’t wait to try this!!
Beets are so versatile. I like your spin on this salad.
What a beautiful vibrant dressing. I love beets too and will have to try this.
Hahaha how clever hiding the beets in the salad dressing. It sounds incredible, I can already taste that blend of juice beets and Greek yoghurt. I’m not sure I could resist saving a few slices or chunks to pop in the salad too though haha… 😉