Beet Cashew Dip

Beet Cashew Dip

Health Rating
Prep Cook Ready in Servings
3 h 10 min 50 min 4 h 12

Ingredients


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)

Instructions


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


Pygal21%433.1549836099787125.1815911279632770%349.7656389823195277.376853022269310%354.15583711996385111.1421336723252721%70%10%CarbohydratesFatProtein

Notes:

Beets

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

Recipe from:
Side
Snack