Creamy Beet Salad Dressing
Delicious and creamy beet salad dressing that you'll want to put on everything. Quick to make, tangy, and simple, this vegan dressing replaces fat with beets for maximum health benefits.
- 6-7 oz. beets (about 1 medium), stems cut about 1" above bulb (reserve beet greens for another use)
- 2 Tbsp. tahini
- 2 Tbsp. olive oil (preferably extra virgin)
- 2 Tbsp. red wine vinegar (or apple cider, white wine, or sherry vinegar)
- 1 small clove garlic, crushed and roughly chopped
- 1/2 tsp. kosher salt
- 4-6 Tbsp. water (add more 1 Tbsp. at a time for a thinner dressing)
Bring a pot of water to a boil. Place whole, unpeeled beets into pot. Reduce heat and simmer until beets are fork tender, 20-40 minutes depending on the size. Let cool while you prep the other ingredients then peel.
Add all ingredients and 4 Tbsp. (1/4 cup) of water to a blender. Blend until smooth.
Add additional water 1 Tbsp. at a time until you reach desired consistency.
Transfer to a resealable jar. Use immediately or store up to 4 days, covered, in the refrigerator.
Yield: This recipe makes about 1.5 cups of dressing. These 16 oz. mason jars are perfect for storing.
Equipment: I just used a cheap blender, but this Vitamix is the best blender you can buy. This KitchenAid is also a great, less expensive option. I'm sure you'd get better results using these.
Consistency: Add additional water 1 Tbsp. at a time for a thinner consistency. Adding 4 Tbsp. of water is perfect for a dipping sauce consistency. 6+ Tbsp. is better if you will be using this as a salad dressing.
Serving: 3Tbsp.Calories: 63kcalCarbohydrates: 3.1gProtein: 1gFat: 5.6gSaturated Fat: 0.8gSodium: 168mgPotassium: 85mgFiber: 0.8gSugar: 1.7gCalcium: 20mgIron: 1mg