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. 😉

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Tangy Roasted Beet Salad Dressing

2016-02-09 19:33:36

A beautifully pink salad dressing made from roasted beets and creamy Greek yogurt!

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Prep Time

15 min

Cook Time

1 hr 30 min

Total Time

1 hr 45 min

Prep Time

15 min

Cook Time

1 hr 30 min

Total Time

1 hr 45 min

Ingredients

1. 2 medium-sized beets
2. ½ cup Greek yogurt
3. ½ lemon, juiced
4. 1 tbsp. white wine vinegar
5. ¼ cup olive oil
6. ¼ tsp. Kosher salt
7. ¼ tsp. black pepper

Instructions

1. 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.
2. 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!

By Sarah Daniel

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: