Pink Greek Dressing

This gorgeous Pink Greek Dressing gets its vibrant color from a whole beet! It’s so delicious, bright, and tangy, you’ll want it on every salad ever.

There’s a Coney Island restaurant in my hometown that has the best pink Greek dressing ever. I mean, I dream about this stuff. It’s this beautiful shade of light pink that I’ve never seen anywhere else, and it has these delicious umami notes that you just don’t get in other Greek dressings. When I found out what they used to make it pink, I was shocked. Beet juice!

Now, beet haters, hear me out. I was one of you once.

I was the most adamant beet hater there was. But then, one day, I saw the most gorgeous roasted beets on some food blog somewhere and I decided to give them another try. Y’all. Beets is good. When you cook ’em right, I promise they don’t taste like dirt.

If you’re still not convinced, though, let me assure you that this dressing does not have a detectable beet flavor. The beet juice is there to serve two purposes: to cut acidity, and to create that show-stopping color. And if that color isn’t enough to make you want to make it, well then, I just don’t know what to tell you. Toss it together with my Mediterranean Chopped Kale Salad, and you’ve got a big bowl of salad bliss.

So go ahead and give ’em a shot. And if, after you’ve tried them, you’re still not on the beet train, that’s okay. They’re not for everyone. But I promise you this Pink Greek Dressing will be delicious no matter what.

Did you make this Pink Greek Dressing? Don’t forget to share a photo on Instagram and tag me @emily.eats.things!

Pink Greek Dressing

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This gorgeous Pink Greek Dressing gets its vibrant color from a whole beet! It’s so delicious, bright, and tangy, you’ll want it on every salad ever.

• Author: Emily Hanka
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 ½ cups 1x

Ingredients

Units USM Scale 1x2x3x

• 1 medium cooked beet*, chopped into 1-inch chunks
• 1 clove garlic
• ½ cup olive oil
• ¼ cup red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon honey or maple syrup
• ¾ teaspoon dried oregano
• ½ teaspoon dried basil

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Instructions

1. Combine all ingredients in a small blender or food processor. Blend for 30–60 seconds, or until completely smooth. Store in an airtight container in the fridge for up to one week.

Notes

• I typically roast my own beets for this (I’ll roast a whole bunch and use the other beets for something else), but if you don’t feel like spending an hour roasting a beet, you can find pre-cooked beets at most grocery stores. Look for them in vacuum-sealed packages in the refrigerated section of the produce department.