Beetroot and Cashew Dip

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 4 - 6

Unlike other popular dips, beetroot dip is much healthier, yet just as smooth and delicious. It's made with roasted beets, which are blended with cashew butter in a food processor, giving the dip a paste-like texture. Fresh mint, garlic, and spicy jalapeño infuse this appetizer with a whole bouquet of flavors. Drizzle with high-quality extra-virgin olive oil, sprinkle with extra mint, and enjoy dipping crackers or raw vegetables.

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:

3 medium beets
3/4 cup cashew nut paste
3 tablespoons lemon juice
Half a jalapeno pod
1 teaspoon finely chopped ginger
1 tsp ground cumin

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beet, cashew nuts, jalapeno pepper, ginger root, lemon juice, garlic, cumin, mint

Cooking the dish according to the recipe:

Place 3 medium beets on a sheet of foil and drizzle with olive oil; wrap in foil. Place on a baking sheet and roast in the oven at 200°C (400°F) until tender, about 1 hour 20 minutes; let cool. Peel.
In a food processor, puree the beets with 3/4 cup cashew butter, 3 tablespoons lemon juice, 1/2 jalapeño, 1 finely chopped garlic clove, 1 teaspoon each finely chopped ginger and ground cumin; season with salt and pepper to taste.