This sweet and tart beet salad dressing is easy to make and absolutely beautiful. It’s a bright, creamy vinaigrette made with raw beets that is the perfect way top your favorite salad. I especially love this dressing paired with an arugula and goat cheese salad, so good!
First things first, we can’t even begin to talk about the taste until we discuss the color!
ingredients needed
- Beets – you’ll need 1 cup of chopped raw beets (about 1 large beet).
- Onion + garlic – gives the dressing delicious, fresh flavor.
- Honey – 2 tablespoons of natural sweetener adds the perfect amount of sweetness.
- Apple cider vinegar – every good dressing has a little acidity to it. In this one we’re using apple cider vinegar.
- Greek yogurt – for a lovely creaminess.
easy ingredient swaps
This beet dressing recipe is so easy to customize. Feel free to swap in ingredients that you have on hand. Here are some options:
- Instead of honey, feel free to use maple syrup as the natural sweetener.
- If you don’t have apple cider vinegar, simply sub in lemon juice.
- Looking for an alternative to the Greek yogurt? You can use mayonnaise, sour cream or regular yogurt. To make this recipe dairy free, use coconut or almond milk yogurt or mayonnaise.Â
how to make beet dressing
You’re just about 5 minutes away from an incredible salad dressing!
- Combine all of the ingredients in a food processor or blender and puree until smooth.
- If the dressing is too thick for your liking, add a little warm water to the dressing to thin it to your preferred consistency.
- Taste the dressing and add a little salt and pepper if you’d like.
- Serve and enjoy!
ways to use raw beet dressing
Beet dressing is lovely drizzled over field greens or spicy arugula. I’ve been especially loving it on greens with some feta cheese, grilled balsamic chicken, and sliced almonds… UM! Â (that’s how Katie says yum and it is starting to rub off on me!). However, beet dressing goes beyond salads. Try it on tons of different recipes from veggie-packed bowls, or even use it as a veggie dip! Here’s some of our favorite ways to enjoy beet dressing:
- Use it as a marinade for baked or grilled chicken.
- It makes a delicious sauce spooned over cast iron salmon or baked chicken.
- Drizzle it over roasted vegetables for the perfect side dish.
- Dip a whole wheat pita stuffed with arugula and goat cheese into it or add it to your favorite sandwiches, wraps or burgers.
So many delicious options!
storing tips
Store this creamy beet dressing in an airtight container in the refrigerator for up to 5 days. If the dressing appears too thick for your liking when you take it out of the fridge, simply stir in a bit of water.
more dressings & sauces to try
If you make this beet dressing recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Beet Salad Dressing
Ingredients
- 1 cup chopped raw beets, about 1 large beet
- 1/2 yellow onion, chopped
- 2 tbsp honey
- 1 clove garlic, crushed
- 2 tbsp apple cider vinegar
- 1/2 cup plain Greek yogurt
Instructions
- Place all of the ingredients into your food processor and puree until the mixture is smooth.
- Makes about 1 cup.
Cara says
This sounds incredible. And, incredibly delicious, easy, and healthy. It’s going on my list!
marne says
Sounds good. I’m assuming the beets are raw? Must really have to whir them a long time in the food processor.
healthy&homemade says
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 ^_^
Rebecca says
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 😛
Dani says
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:)
Marcela Luna says
Looks delicious What can I substitute the greek yogurt with for a vegan version?
Ricki says
This does sound (and look) great. I’ve had a salad dressing made with roasted beets, blended up, but never raw. Must try!
Rebecca says
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 🙂
Dani says
Ricki – Can’t wait to hear what you think!
Rebecca – Sounds good! I’ll be eager to hear about what you come up with:)
Lauren Slayton says
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!
Dani says
Lauren – Beet hummus? I will have to try this! Great idea:)
Danica says
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!
Nick says
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.
Heather says
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.
Heather says
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?
Kimberly Clark says
Yum! Just made it.
Marleen says
Sounds yummy. And the color is just… #princessdressing
Any idea on how long it’ll last in the fridge??
Dani says
Yes! I it will last up to one week in the fridge.
Evelyn kelley says
I am so ready to try this. I just tasted beet dressing for the first time. Fabulous..
Dani says
Enjoy!!
Miracle says
I made it last night and it was so good. Thanks for sharing your recipe
Dani says
So glad you enjoyed it! thanks for letting me know.
Kim says
Have you ever used roasted beets instead of raw when making this dressing?
Dani says
I haven’t, but I bet it would be great!
Nucci says
Wow!!! I’ll try.