Beet & Cashew Dip
Who doesn’t love beets I know I sure do and they are so very tasty and can be eaten so many different ways.Just remember when handling beets I recommend putting on gloves to handle them.I have been known to forget myself and walk around with pink hands for days. So let us get to it and be sure to let me know if you like this dip!
Step 1. Scrub beets well and place in a large pot.Pour water over them until they are covered by at least 2 inches. Add salt to the water.Bring to a boil, then reduce heat and simmer until tender for about 45 minutes. It could take as long as an hour, based on the size of your beets.
Step 2. While they’re cooking, preheat your oven to 350ºF (180ºC) and line a baking sheet with parchment paper. Toast the cashews on the sheet for about 8 minutes (until golden brown).Remove from oven and set aside to cool.
Ingredients ( Makes 12 Servings)
- 1 lb (450 g) beets with greens removed
- 1½ tsp kosher salt
- 1 cup (120 g) raw cashews
- 3 garlic cloves
- ½ cup (25 g) chopped parsley
- ½ cup (125 ml) olive oil
- 2 tbsp fresh-squeezed lemon juice
- 1 tbsp maple syrup
Step 3. When the beets are fork-tender, place them in a colander and run very cold water over them. When they’re cool, peel the skin away. Chop the beets.
Step 4. Place the beets and nuts in a food processor and add the remaining ingredients, plus salt to taste (about 1 tsp). Process until smooth. Taste and adjust seasoning.The mixture might be a little thin but will thicken as it cools. Pour into a bowl and cover, and put in the refrigerator. This will keep up to a week. Enjoy and
When it comes to beets there are so many different ways to cook, eat and enjoy them. With so many great recipes out there you must give this one a try this recipe can be found at one of my favourite places to find good easy recipes is at all recipes check this one out called Beets & Feta