RECIPE
7 INGREDIENTS3 STEPS4HR

Beet Cashew Dip

4.5
2 Ratings
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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The reason I decided to create this recipe (aside from my love affair with beets) is because the beet dip in my book Joyous Health has been such a hit. But the problem is that not everyone can enjoy it because it has dairy in it, goat cheese actually. This recipe is dairy-free. I simply replaced the goat cheese for cashews.

4HR

Total Cooking Time

7

Ingredients
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
3
Beets , cut
2 cups
Cashew Nuts
1 clove
1/4 cup
Extra-Virgin Olive Oil
1
Lemon , juiced
1/2 tsp
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Directions

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Step 1
Preheat oven to 350 degrees F (170 degrees C).
Step 2
Place Beets (3) 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.
Step 3
Let the 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) , Lemon (1) , Sea Salt (1/2 tsp) and Ground Black Pepper (to taste) . Blend until smooth or desired consistency. Store in an airtight container for up to a week.

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