Beet Cashew Dip

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.

Total Time

4hr

4.5

2 Ratings

Author: Joyous Health

Servings:

Ingredients

•

Beets , cut

•

2 cups

Cashew Nuts

•

1 clove

Garlic

•

4 Tbsp

Extra-Virgin Olive Oil

•

Lemon , juiced

•

1/2 tsp

Sea Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

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 (4 Tbsp) , 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.

Nutrition Per Serving

CALORIES

1045

FAT

86.0 g

PROTEIN

22.6 g

CARBS

62.2 g