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 (I think it might have been Caitlin’s recipe at From My Bowl, but I’m not sure) 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 Salad with Crispy Fried Capers 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.
2020 Edit:
I’ve re-tested this recipe several times and made some changes that I think make it a whole lot better. While the old recipe called for juicing a whole beet (literally who has time for that, Emily from 2017?), this one comes together in your blender in 5 minutes flat. No juicer required.
I typically roast my own beets for this, but if you’re not into the idea of spending an hour roasting a whole beet, fear not. You can easily find whole, pre-cooked beets at most grocery stores nowadays. Look for ’em in vacuum-sealed packages in the refrigerated section of the produce department.
Some very good salad recipes, while you’re thinking about it:
Fall Harvest Kale Salad with Apple Cider Vinaigrette
Mediterranean Chopped Salad with Crispy Fried Capers
Curried Chickpea Salad
If you make this Pink Greek Dressing, don’t forget to leave a rating and a comment below, and tag me on Instagram @feelinwhisky!
PrintPink 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
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
- Category: Salad Dressing
- Cuisine: Greek
Ingredients
- 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.
Keywords: beet, greek, dressing, lemon, mediterranean, salad
