PANTRYFLEX

On the jar: Huskcourt Beet With Chile

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Huskcourt 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

Ratio by volume: Water 60 ml, Cashews 45 ml, Cider Vinegar 35 ml, Olive Oil 30 ml
Water 60 mlCashews 45 mlCider Vinegar 35 mlOlive Oil 30 ml

Ingredients

  • Beet1 beet
  • Water¼ cup water (60 ml)
  • Cashews3 Tbsp cashew butter (45 ml)
  • Cider Vinegar2 Tbsp + 1 tsp ACV (35 ml)
  • Olive Oil2 Tbsp EVOO (30 ml)
  • Garlic1 clove garlic
  • Saltsalt (2 g)
  • Chile1 small red chile

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. 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:

3 kitchens · 5 stars · 2 national awards

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 kitchen

FAQ

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.