Pink Pony Sauce

Pink Pony Sauce is a dairy-free blender dip that gets its vivid magenta color from grated beets and its creamy body from silken tofu. Fresh-grated horseradish gives it a sinus-clearing kick, while honey and dry mustard balance the sharpness with a whisper of sweetness and warmth.

Silken tofu is specifically called for, not firm. Silken blends into a silky, mayonnaise-like consistency; firm tofu stays grainy and chunky no matter how long you blend.

Freshly grated horseradish is worth the sinus burn during prep. Jarred horseradish often contains vinegar and other stabilizers that change the flavor and throw off the sauce’s balance.

Blend on high until truly smooth, usually 60 to 90 seconds. Under-blended and the sauce tastes gritty with visible beet flecks; properly blended, the color is uniform and the texture creamy.

Kitchen Tips

• Use raw grated beets, not cooked. Cooked beets turn the sauce muddy instead of bright pink.
• Wear gloves when grating beets unless you want pink fingers for two days.
• If the sauce seems too thick, thin with a teaspoon of water at a time. Too much water and the sauce loses its dippable body.
• Let the sauce rest 30 minutes in the fridge before serving. The flavors bloom and the horseradish rounds out.

Variations

• Swap honey for maple syrup or agave to make it fully vegan.
• Add 1 tablespoon of fresh lemon juice for a brighter, tangier finish.
• Serve with raw vegetable sticks, pita chips, or as a spread on sandwiches and wraps instead of just turnip chips.