Tangy Beet-Cashew Dressing with Chile
A vibrant and creamy dressing that combines the earthiness of beets with rich cashew butter and a spicy kick from fresh chile. Perfect for salads or as a flavorful sauce.
6 servings
12 min
Ingredients
- •1 whole small-medium cooked and cooled red beet
- •¼ cup filtered water
- •3 Tbsp raw cashew butter
- •2⅓ Tbsp raw apple cider vinegar
- •2 Tbsp extra-virgin olive oil
- •1 slice garlic clove
- •½ tsp fine sea salt
- •1 recipe Beet Dressing
- •1 whole small red chile
- •1 prep chile preparation
Cooking Instructions
- 1.
Put the beet, water, nut or coconut butter or tahini, vinegar, olive oil, garlic, and salt in an upright blender and blend until completely smooth. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
10 min
- 2.
Make the dressing following the instructions for the base recipe, adding the chile to the blender along with the other ingredients.
2 min
