pickled beet dressing

_MG_1059By far this is the most perfectly pink and fabulous dressing ever! I have been trying to use my mother-load of canning up in good order, realizing the first of the dandelion jelly isn’t to far off now, and I need to start making room… and in the midst of no fresh greens in the garden blues, it’s lovely to enjoy the bounty of our summer harvest. I have a great stock of pickled beets and after slicing a pint jars worth of beets up to adorn a winter salad, I wanted to use the sweet acidic syrup to make a luscious pink dressing, and let me say, that no jar of pickled beet juice will ever go to waste again!

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This is simple and subtle and the perfect addition to any salad.

In an empty pint jar combine:

3/4 cup pickled beet brine

3/4 cup grape seeds oil

1 heaping Tbsp tahini

pinch of S+P

1 Tbsp apple cider vinegar

shake, shake, shake

Thats it, dressing perfection!

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One Comment to “pickled beet dressing”

  1. Such a pretty colour, perfect for spring! Sounds yummy as well! 🙂

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