Beet dip is creamy, healthy, and delicious! Perfect for chips, raw vegetables, or a sandwich spread, beet dip is quick and easy and ready in under 10 minutes.
Servings: 8 servings
- 3 whole cooked beets ( I used pre-cooked whole beets)
- ¾ cup cashews
- 3 Tablespoons fresh lemon juice
- 1 jalapeño seeds, and veins removed
- 1 clove garlic
- 1 teaspoon fresh ginger grated
- 2 teaspoons cumin
- ½ teaspoon salt
- 1 teaspoon black pepper
- ¼ cup water
- Mint leaves garnish
Combine all ingredients in a high-speed blender or food processor, and blend/or process until smooth
Cover and place in the refrigerator until ready to serve.
- If roasting beets, there is no need to peel them before or after baking. The perfectly edible skin seems to disappear during the baking process.
- The best way to cook beets is to roast them or bake them in the oven. It may not be the easiest, fastest way of cooking beets, but if you roast them correctly, you preserve maximum flavor, color, vitamins, and nutrients. Roasted or baked beets taste wonderful, both warm and cold.
- To boil beets, trim off the remaining stem and taproot from the cleaned beets. Place the beets in a large saucepan and cover them with water. 2. Bring to a boil, then reduce heat and simmer until fork-tender, 25 to 35 minutes for medium beets or 45 minutes to 1 hour for large beets.
- When working with jalapenos, or any hot peppers, be sure to wear gloves when removing the seeds and cutting the peppers.
Serving: 8g | Calories: 85kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 172mg | Potassium: 205mg | Fiber: 1g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg