|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)|
|1/4 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