Tangy beet-cashew dressing with chilli for vibrant salads

Ingredients for Tangy beet-cashew dressing with chile

• 1 small to medium cooked and cooled red beet

• 60 ml filtered water

• 45 g raw cashew butter, coconut butter, or tahini

• 30 ml raw apple cider vinegar

• 30 ml extra-virgin olive oil

• 1 slice (0.6 cm) large garlic clove

• 3 g fine sea salt, plus more to taste

• 1 recipe beet dressing, using raw cashew butter

• 1 small red chile, deseeded, chopped

How to make Tangy beet-cashew dressing with chile

1. Place the beetroot, water, nut or coconut butter (or tahini), vinegar, olive oil, garlic, and salt into an upright blender. Blend until completely smooth.

2. Scrape down the sides with a rubber spatula and blend again until well combined.

3. Adjust the seasoning to taste and blend again briefly.

4. Use the dressing immediately, or transfer it to a glass jar and store in the fridge for up to 3 days. Shake well before using.

5. Note that the dressing will thicken once chilled; if needed, thin it out with a little water.

6. To make the dressing with added heat, include the chopped chilli in the blender along with the other ingredients as per the base recipe.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.