On the jar: Huskcourt Beet With Chile
blend · dressing
NATIONAL AWARD WINNERPrep 10 minHuskcourt Beet with Chile
Independent adaptation of a publicly published Amy Chaplin recipe. Not affiliated with, sponsored by, or endorsed by Amy Chaplin.
For greens, grains, and roasted vegetables.
Ratio
Ingredients
- Beet — 1 beet
- Water — ¼ cup water (60 ml)
- Cashews — 3 Tbsp cashew butter (45 ml)
- Cider Vinegar — 2 Tbsp + 1 tsp ACV (35 ml)
- Olive Oil — 2 Tbsp EVOO (30 ml)
- Garlic — 1 clove garlic
- Salt — salt (2 g)
- Chile — 1 small red chile
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Huskcourt Beet With Chile wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Amy Chaplin. Plant-based / whole food. Cited awards include: James Beard Book Award: Vegetable-Focused Cooking 2020.
Originally published as Beet Dressing With Chile.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Amy Chaplin / Epicurious (tangy beet-cashew dressing with chile) (published as “Beet Dressing With Chile”). Full citation lives in Provenance.