Beet Cashew Dip

Beet Cashew Dip

Health Rating
Prep Cook Ready in Servings
3 h 10 min 50 min 4 h 2
Scheduled for:
Snack on Saturday
Leftovers:
Snack on Sunday

Ingredients for 2

Show Original

1/2 beet(s) Beets, raw (cut into chunks)
1/3 cup Cashew nuts, raw (soaked in water for 3 hours or overnight)
1/8 clove(s) Garlic
0.04 cup Extra virgin olive oil
1/8 from 1 lemon Lemon juice
1/10 tsp Sea salt
1/8 dash Black pepper (to taste)

Instructions


Preheat oven to 350F degrees. Place beets in a covered baking dish with 1/4 inch of water. Bake for 45-50 minutes or until beets are fork tender. Let cool slightly once cooked.
In a food processor, combine beets, cashews, garlic, evoo, lemon juice, sea salt and pepper. Blend until smooth or desired consistency.
Store in an airtight container for up to a week.

Nutrition Facts

Per Portion

Calories 191
Calories from fat 133
Calories from saturated fat 22.0
Total Fat 14.8 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 8.9 g
Cholesterol 0 mg
Sodium 118 mg
Potassium 223 mg
Total Carbohydrate 9.8 g
Dietary Fiber 1.2 g
Sugars 2.8 g
Protein 4.5 g

Dietary servings

Per Portion


Meat Alternative 0.7
Vegetables 0.3

Energy sources


Pygal20%432.30228381837856124.5405534553259670%350.84032113725556277.763371298066510%354.0838917229867111.1643403331605820%70%10%CarbohydratesFatProtein
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