Pink Valentine’s Caesar Salad Dressing

@seattlehanddoc
Orthopedic Hand Surgeon & Skincare Exec by day, Private chef to 5 kids & 3 dogs by night. Sharing our love of family, food & travel! Chaos & All
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Updated: 9/24/2025
40 minutes Prep: 10 minutes Serves 8

Ingredients (10)

  • 1 beet, ends removed
  • 12 anchovy fillets
  • 1¼ cups finely grated Parmesan cheese
  • ¾ cup firm mayo
  • 4 tablespoons lemon juice
  • 3 cloves garlic
  • 1 teaspoon white wine vinegar
  • ¾ teaspoon Worcestershire sauce
  • freshly ground black pepper
  • salt

Directions

  1. Preheat oven to 450 degrees F.
  2. Wrap beet in foil and bake for 30 minutes.
  3. Cool beet to room temperature and peel.
  4. Combine ½ the beet, anchovy fillets, Parmesan cheese, mayo, lemon juice, garlic, white wine vinegar, Worcestershire sauce, black pepper, and salt in a blender or food processor; pulse until smooth.
  5. Add extra Parmesan cheese and/or lemon if desired.

Dietary Information

Dairy-Free
Lactose-Free
Gluten-Free
Egg-Free
Peanut-Free
Tree Nut-Free
Soy-Free
Fish-Free
Shellfish-Free
Nightshade-Free
Vegan
Vegetarian

Nutrition Facts

1 Serving
Macro Total Goal
Protein 10% 30%
Carbs 7% 40%
Fats 83% 30%
Positive Nutrients
Negative Nutrients