This is another "pickle juice" salad dressing. It derives its flavour and colour from pickled beet brine.
I originally made this dressing for coleslaw, thinking that the earthy flavour of the beets and the bright flavour of the vinegar in the brine would pair well with the cabbage and carrots in the salad. It was a great match. We liked it so well, in fact, that we now use this dressing on all sorts of salads. It makes a great garnish for a sandwich too.
To make blushing beet salad dressing, you'll need:
- 1 Tablespoon of brine from a jar of pickled beets
- 1/4 cup mayonnaise
- honey to taste (I use about 1-1/2 teaspoons but you can add more or less, as you prefer)
- 1/2 teaspoon salt
- freshly ground pepper to taste
Simply place all the ingredients in a bowl and whisk them together until well combined.
As soon as it's mixed, your blushing beet salad dressing is ready to serve.
As with all dressings that contain mayonnaise, this one should be kept cold. Store it in the refrigerator. Don't leave it out on the counter or table for any length of time. (It should not rise above 40F.) Use it up within a week of making it.
