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.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
Ingredients
Units
Scale
- 1 medium cooked beet*, chopped into 1-inch chunks
- 1 clove garlic
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon honey or maple syrup
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
Instructions
- 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.
Find it online: https://www.emilyeatsthings.com/pink-greek-dressing/