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  • K.C. Schellhammer

Beet & Cashew Dip

βš‘πŸ‘¨β€πŸ³This is a change-of-pace dip to have on-hand for snacking (it’s yummy with veggies), and at mealtime you can also stir it into your veggies, quinoa or veggie pasta spirals.


It has a nutty-sweet taste, with a little β€œtang” from the lemon juice.


Beet & Cashew Dip

(makes about 12 servings)


  • 1 lb (450 g) beets with greens removed

  • 1Β½ tsp kosher salt

  • 1 cup (120 g) raw cashews

  • 3 garlic cloves

  • Β½ cup (25 g) chopped parsley

  • Β½ cup (125 ml) olive oil

  • 2 tbsp fresh-squeezed lemon juice

  • 1 tbsp maple syrup

Scrub beets well and then place in a large pot.


Pour water over them until they are covered by at least 2 inches. Add salt to the water.


Bring to a boil, then reduce heat and simmer until tender for about 45 minutes. It could take as long as an hour, based on the size of your beets.


While they’re cooking, preheat your oven to 350ΒΊF (180ΒΊC) and line a baking sheet with parchment paper. Toast the cashews on the sheet for about 8 minutes (till golden brown). Remove from oven and set aside to cool.


When the beets are fork-tender, place them in a colander and run very cold water over them. When they’re cool, peel the skin away. Chop the beets.


Place the beets and nuts in a food processor and add the remaining ingredients, plus salt to taste (about 1 tsp). Process until smooth. Taste and adjust seasoning.


The mixture might be a little thin but will thicken as it cools. Pour into a bowl and cover, and put in the refrigerator. This will keep up to a week. Enjoy!


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