Spicy Beet Vinaigrette

Name: Spicy Beet Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: Latin
Ingredients: 1 large peeled 1/4-inch cubes (300 g) Beet; 1/2 tsp kosher (3 g) Salt; 1/4 cup + 2 Tbsp (90 ml) Red Wine Vinegar; 2 medium cloves thinly sliced Garlic; about 5 chiles (10 g) Bird's Eye Chile; 1/4 cup + 2 Tbsp EVOO (90 ml) Olive Oil

Independent adaptation of a publicly published Gregory Gourdet recipe. Not affiliated with, sponsored by, or endorsed by Gregory Gourdet.

DRESSING · GRILLED CARROTS & ROASTED VEGETABLES

In the published recipe, this is the dressing for Portland Monthly / Nom Nom Paleo reprint. The same recipe pairs it with Scallion Lime Dressing, the coconut-yogurt dressing.

Gourdet's dressing for grilled carrots & roasted vegetables.

On the jar

SPICY BEET

Method: shake
Yield: about 1 cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Red Wine Vinegar 90 mlOlive Oil 90 ml

Ingredients

Beet1 large peeled 1/4-inch cubes (300 g)
Salt1/2 tsp kosher (3 g)
Red Wine Vinegar1/4 cup + 2 Tbsp (90 ml)
Garlic2 medium cloves thinly sliced
Bird's Eye Chileabout 5 chiles (10 g)
Olive Oil1/4 cup + 2 Tbsp EVOO (90 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: SALT (about ¼ tsp), GARLIC (1 clove), BIRD EYE CHILE (1 chile).
Cap the jar and shake until emulsified.

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Companion jar

Spicy Beet Vinaigrette wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

Shallot Chile DressingNATIONAL AWARD WINNEROn the jar: SHALLOT-CHIL
Ginger-Lime VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER-LIME
Scallion Lime DressingNATIONAL AWARD WINNEROn the jar: HERBY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Gregory Gourdet recipe (Gregory Gourdet Everyone's Table (Portland Monthly / Nom Nom Paleo reprint)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar