| 7 | 240 | 176 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 3 h 10 min | 50 min | 12 |
| 3 beet(s) | Beets, raw (cut into chunks) |
| 2 cup | Cashew nuts, raw (soaked in water for 3 hours or overnight) |
| 1 clove(s) | Garlic |
| 1/4 cup | Extra virgin olive oil |
| 1 whole lemon(s) | Lemon juice |
| 1/2 tsp | Sea Salt |
| 1 dash | Black pepper (to taste) |
1. Preheat oven to 350F degrees.
2. 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.
3. In a food processor, combine beets, cashews, garlic, evoo, lemon juice, sea salt and pepper. Blend until smooth or desired consistency.
4. Store in an airtight container for up to a week.
Beets
contain nitrates and pigments that help to lower blood pressure and increase athletic performance
| Meat Alternative | 0.7 |
| Vegetables | 0.3 |
