Salad Dressing with Beet Juice

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  • ¾ cup    Mayonnaise
  • ½ cup    Half & Half
  • ½ cup    Pickled Beet Juice**
  • ¼ cup    Olive Oil
  •   2 tbs    Red Wine Vinegar
  •   1 tsp    Sugar
  •   1 tsp    Crushed Dried Oregano
  •   1 tsp    Dried Dill-weed
  •  ⅛ tsp    Granulated Garlic
  •              Salt & Pepper to taste



Combine all ingredients and mix thoroughly.

Best when made a day ahead.

Fill into a closable container and refrigerate. For freshness use within 2 weeks.

** We found pickled sliced beets in “watery” or “syrupy” juice, if the juice is “syrupy” we suggest to increase the Half & Half by a ¼ cup.

Usage: Prepare a tossed salad to your liking and spoon dressing over to your preference.
For a Greek Style Salad add beets, feta cheese, black olives and red onions.



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