Roasted Beetroot Cashew Dip

Votes: 3

Time: 10 min.
Complexity: easily
Servings: 4 - 6

Beetroot and cashew dip is a delicious and healthy appetizer that can be served with potato chips or fresh vegetable slices for dipping. Blend the dip until smooth and creamy, then serve with crumbled feta. The beauty of this recipe is that it can be made ahead of time and stored in the refrigerator for several days. This is perfect if you're preparing for a big celebration. Offer the appetizer to early guests while they wait for the main meal. Trisha Yearwood also shared a recipe for homemade purple potato chips, which would go perfectly with the beetroot dip.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dip sauce

1 package (340 g) of baked beets (6-8 small ones) + juices
1 cup cashews
2 tbsp chopped fresh dill + extra for serving
Zest and juice of 1 lemon
1 mini cucumber, peeled and chopped
2 tbsp extra-virgin olive oil + extra for serving
1/4 cup crumbled feta

Homemade potato chips

6 purple potatoes
Vegetable oil, for frying

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beet, cashews, cucumbers, feta cheese, lemon juice, dill

Cooking the dish according to the recipe:

Place the cashews in a small bowl and add enough water to cover them. Set aside until ready to use, about 5 minutes.
Drain the nuts and place them in a food processor with the beetroot, beetroot juice, dill, lemon zest and juice, and cucumber. Process until smooth, about 2 minutes, scraping down the sides of the bowl as needed. With the processor running, pour in the olive oil.

Turn off the food processor, season the sauce with salt and pepper. Whisk to combine, and transfer to a serving bowl.
Drizzle with olive oil, sprinkle with chopped dill and crumbled feta. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week..

Homemade potato chips

Slice the unpeeled potatoes as thinly as possible; you can use a mandoline if you have one. Pat them dry with paper towels. Fill a heavy-bottomed saucepan or Dutch oven halfway with vegetable oil and heat to 375°F (190°C) with a deep-fry thermometer. Drop the potatoes into the oil and fry in batches until crisp and beginning to brown around the edges, 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and sprinkle with salt.

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