realistic recipes for a nutritious kitchen

Sweet and Tart Beet Dressing

Beet Salad Dressing

Beet Salad Dressing – Clean & Delicious

First things first, we can’t even begin to talk about the taste until we discuss the color!
Hello gorgeous!
I mean seriously, if I had to come back in another life as a salad dressing, you better believe it is gonna be this one! Is this not one of the most beautiful colors you have ever seen!?  It almost looks fake.
Okay, now that we covered the beauty of this dressing I am ready to move on to the taste:)
Raw beets are very earthy.
Many would say they taste like dirt – I however, prefer earthy.
Beets also contain a lot of sugar, as a matter of fact, they contain the most sugar of any other veggie.  So I think it’s fair to say that beets are both earthy and sweet.
Take the earthy, sweet flavor of a raw beet and combine it with some tangy apple cider vinegar, sweet honey, a little onion and garlic, and some rich, creamy Greek yogurt and you will end up with this sweet, earthy, tangy, beautiful salad dressing.
It’s a “pop-everything-into-the-food-processor-and-blend” type of dressing.
Very simple.  Very quick.  Very show-stopping.
This is the kind of a dressing that you could absolutely should serve when you are having friends over.  It has a WOW factor and is a conversation piece in color alone.
It’s lovely drizzled over some field greens or some spicy arugula.
I’ve been especially loving it on greens with some feta cheese, grilled balsamic chicken, and sliced almonds… UM!  (that’s how KAtie says yum and it is starting to rub off on me!).
 
But don’t feel you have to use it only on salads!!  We have also been spooning it over grilled salmon and dipping whole wheat pita stuffed with arugula and goat cheese into it as well.
So tell me… have you guys ever seen or tried a dressing like this before?  Have you ever used raw beets in any of your recipes??

Sweet and Tart Beet Dressing

Yield: 12 servings

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Ingredients:

  • 1 cup of chopped up beets (about 1 large beet)
  • ½ yellow onion, chopped
  • 2 tbsp of honey
  • 1 clove of crushed garlic
  • 2 tbsp apple cider vinegar
  • ½ cup of plain fat free Greek yogurt

Directions:

Place all of the ingredients into your food processor and puree until the mixture is smooth. 

Makes about 1 ½ cup.

Nutritional Analysis

Nutrients per 2 tbsp:
Calories: 21; Total Fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Carbohydrate:4.6g; Dietary Fiber: 0.3g; Sugars: 4g; Protein: 1g

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15 Responses to “Sweet and Tart Beet Dressing”

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    1
    Cara — August 5, 2010 @ 6:52 pm

    This sounds incredible. And, incredibly delicious, easy, and healthy. It’s going on my list!

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    2
    marne — August 6, 2010 @ 6:05 am

    Sounds good. I’m assuming the beets are raw? Must really have to whir them a long time in the food processor.

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    3
    healthy&homemade — August 6, 2010 @ 7:15 am

    Looks and sounds delicious! I’ve always been a cooked beet hater, but maybe I’ll give this a shot because the other flavors in combination with the beets actually sound delicious. Plus, it’s pretty ^_^

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    4
    Rebecca — August 6, 2010 @ 10:03 am

    Hi, this looks great, but i have a silly question. Is beets the same as beetroot?

    Here in australia we don’t cook beetroot, it is served cold, from a tin, in it’s juices, with salads, and on burgers.For me it is a summer staple food.So if it IS the same thing i think this dressing will be perfect!

    I couldn’t imagine cooked beetroot :P

  5. #
    5
    Dani — August 6, 2010 @ 1:12 pm

    Cara – It’s so good! Try spooning it over some grilled salmon…yum!

    Marne – The beets are raw but I chopped them up before blending them so they actually broke down pretty quickly.

    Healthy and Homemade – Perhaps a raw beet will convert you?!

    Rebecca – Beet and beet root are the same thing but I have a feeling that the beets you are eating from the tin are already cooked or at the very least pickled. Eating raw beets is pretty rare:)

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    6
    Ricki — August 6, 2010 @ 9:02 pm

    This does sound (and look) great. I’ve had a salad dressing made with roasted beets, blended up, but never raw. Must try!

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    Rebecca — August 7, 2010 @ 1:34 am

    Thanks Dani, i never knew that.

    I think i am going to buy some extra beetroot and see what else i can do with it :)

  8. #
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    Dani — August 7, 2010 @ 9:32 am

    Ricki – Can’t wait to hear what you think!

    Rebecca – Sounds good! I’ll be eager to hear about what you come up with:)

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    9
    Lauren Slayton — August 10, 2010 @ 11:55 am

    I’m such a beet lover but generally with you on simple dressings. I’m thinking, ala the hummus you posted that this could also be thickened and done as a dip too. I agree, best color ever!

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    10
    Dani — August 10, 2010 @ 2:43 pm

    Lauren – Beet hummus? I will have to try this! Great idea:)

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    Danica — August 11, 2010 @ 10:28 am

    I never even thought to use beets for a dressing. I am totally printing this out to try since I have some in my fridge – Thanks, Dani!

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    12
    Nick — June 14, 2012 @ 11:10 pm

    I’m a chef, and just made this dressing today. I have never tried a beet dressing, much less cooking with beets. I enjoy how easy it is and how great it tastes. This is a great and flavorful dressing I would recommend; it has a very sweet earthy tone to it. I was thinking about putting it on a mixed green salad with some cucumbers, dried cranberries(maybe), goat cheese and walnuts or pine nuts. The only thing different I did compared to the recipe is slicing them and grilling them before blending them with all the other ingredients. Makes for a nice flavor additive.

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    13
    Heather — July 18, 2012 @ 12:20 pm

    Hi Dani,

    I love all your recipes! I actually don’t love beets that much, but I buy them and juice them for the health benefits. I would love to try this recipe. Do you think I could sub lemon juice for the apple cider vinegar, or will it not be as good. I don’t keep a lot of vinegar on hand except balsamic and white vinegar (for cleaning). Perhaps, I should stock my pantry a bit better, but since I have 4 lemon trees I usually just go with that. What are your thoughts n vinegar substitutions- is it worth it to stock up or can I just sub lemon juice and hope for the best. I did sub lemon juice in the chickpea salad (that recipe was so… UM) it turned out great.

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    14
    Heather — July 19, 2012 @ 10:23 am

    Hi again Danie,

    I made this today. I had to sub a white onion for a yellow, but it still tastes very good. I also added a squeeze of lemon juice- my tastebuds are on the tart side. However, I pureed this in a food processor (the same brand I see that you use in many of your videos) and it never really became smooth. Is it suppose to? The texture is more pulpy, though I don’t mind it. I was thinking that perhaps I could juice the beet in the future and make a sleek looking dressing if I wanted to… thoughts?

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    15
    Kimberly Clark — July 4, 2013 @ 10:58 am

    Yum! Just made it.

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