Beet Cashew Dip

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.

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.