Tangy Beet-Cashew Dressing with Chile

Ingredients

• 1 small-medium cooked and cooled red beet
• 1/4 cup filtered water
• 3 Tbsp. raw cashew butter, coconut butter, or tahini
• 2 Tbsp. plus 1 tsp. raw apple cider vinegar
• 2 Tbsp. extra-virgin olive oil
• 1 (1/4-inch) slice of a large garlic clove
• 1/2 tsp. fine sea salt, plus more to taste
• 1 recipe Beet Dressing, using raw cashew butter
• 1 small red chile, seeded and chopped

Directions

1. Put the beet, water, nut or coconut butter or tahini, vinegar, olive oil, garlic, and salt in an upright blender and blend until completely smooth. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
2. Make the dressing following the instructions for the base recipe, adding the chile to the blender along with the other ingredients.