Beet Cashew Dip

7 240 176
Ingredients Minutes Calories
Prep Cook Servings
3 h 10 min 50 min 12
Beet Cashew Dip
Health Highlights


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.



contain nitrates and pigments that help to lower blood pressure and increase athletic performance

Nutrition Facts

Per Portion

Calories 176
Calories from fat 126
Calories from saturated fat 20.8
Total Fat 14.0 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 8.4 g
Cholesterol 0
Sodium 117 mg
Potassium 214 mg
Total Carbohydrate 8.8 g
Dietary Fiber 1.3 g
Sugars 2.7 g
Protein 4.3 g

Dietary servings

Per Portion

Meat Alternative 0.7
Vegetables 0.3

Energy sources


Meal Type(s)