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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 Time
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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Nutrition Per Serving
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CALORIES
1045
FAT
86.0 g
PROTEIN
22.6 g
CARBS
62.2 g

Directions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place Beet (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 cup) 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 teaspoon) 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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Nutrition Per Serving
Calories
1045
% Daily Value*
Fat
86.0 g
110%
Saturated Fat
15.5 g
78%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
62.2 g
23%
Fiber
9.8 g
35%
Sugars
18.8 g
--
Protein
22.6 g
45%
Sodium
544.3 mg
24%
Vitamin D
--
--
Calcium
100.8 mg
8%
Iron
9.2 mg
51%
Potassium
1329.8 mg
28%
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