Preheat oven to 350 degrees F (180 degrees C).
in a covered baking dish with a quarter inch of water. Bake for forty-five to fifty minutes or until beets are fork tender. Let cool slightly once cooked.
Cashew Nuts (2 cups)
soak in water for three hours. After done, in a food processor combine beets, cashews,
Garlic (1 clove)
Extra-Virgin Olive Oil (1/4 cup)
Sea Salt (1/2 tsp)
Ground Black Pepper (to taste)
. Blend until smooth or desired consistency. Store in an airtight container for up to a week.