From Gregory Gourdet's kitchen · Kann, Portland
shake · vinaigrette
NATIONAL AWARD WINNERCoralhall Spicy Beet
From a national-award-winning chef
Ratio
RED WINE VIN 90OLIVE OIL 90
Ingredients
- BEET300 g
- SALT3 g
- RED WINE VIN90 ml
- GARLIC10 g
- BIRD EYE CHILE10 g
- OLIVE OIL90 ml
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, OLIVE OIL.
- Add finishing notes: BEET, SALT, GARLIC, BIRD EYE CHILE.
- Cap the jar and shake until emulsified.
Provenance
Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.
Originally published as Spicy Beet Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Gregory Gourdet Everyone's Table (Portland Monthly / Nom Nom Paleo reprint) (published as “Spicy Beet Vinaigrette”). Full citation lives in Provenance.