Beet Cashew Dip

7 240 181
Ingredients Minutes Calories
Prep Cook Servings
3 h 10 min 50 min 12
Beet Cashew Dip
Health Rating


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.

Nutrition Facts

Per Portion

Calories 181
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 118 mg
Potassium 214 mg
Total Carbohydrate 9.4 g
Dietary Fiber 1.1 g
Sugars 2.7 g
Protein 4.3 g

Dietary servings

Per Portion

Meat Alternative 0.7
Vegetables 0.3

Energy sources




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

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