You've Tried Green Goddess, But What About Pink Goddess Dressing?
You've heard of green goddess dressing, but how about pink goddess? This recipe from my new book hot for food all day is so pretty and packs the nutritious punch of beets. It's best to use frozen beet chunks or peeled raw beets for this dressing, as I find the color is the brightest and prettiest.
But if all you can find are jarred or canned beets, try to find ones that don't have added sugar. If they have added vinegar, then be sure you don't add the lemon juice until you taste it without and add as much as you need. If using frozen beets, defrost in a bowl of hot water for 5 to 8 minutes, until mostly thawed, and then drain the water. If using canned or jarred, drain the excess liquid before adding the beets to the blender.
Pink Goddess Dressing
Makes 1¼ cups
- 1 cup beet chunks
- 3 large garlic cloves
- ½ cup vegan mayonnaise
- ¼ cup loose-packed fresh basil leaves
- ¼ cup loose-packed fresh dill
- ¼ cup loose-packed fresh parsley
- ¼ cup coarsely chopped scallions or chives
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons lemon juice (about 1 lemon)
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- In a high-powered blender, combine all of the ingredients and blend until very smooth.
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