1lbcooked beets-about 4 small beets. See Note 1 below.
1cupunsalted cashews-soaked in water overnight, drained
1/4cupsunflower seeds-soaked in water overnight, drained
2.5tbspbalsamic vinegar-use the best quality you have
Place cooked beets in a food processor and blend 1 minute or so until smooth.Note: This beet dip has a looser consistency (though, it will firm up a little in the fridge). If you want a denser consistency, use less beets, about 1/2 - 3/4 of a pound instead of a full pound. It's easier to start with less and add more later, if you want things looser.
Add cashews, sunflower seeds, balsamic vinegar and salt. Mix for about 5 minutes until combined (stop to scrape sides, if necessary).
Add 2 tbsp olive oil and mix 1 minute.
Pour into serving dish and garnish with remaining 1 tbsp of olive oil. Enjoy with your favourite chips or veggies sticks! Makes 8-10 servings.
This beet dip has a looser consistency (though, it will firm up a little in the fridge). If you want a denser consistency, use less beets, about 1/2 - 3/4 of a pound instead of a full pound.
Pre-cooked beets help this dip come together in less than 10 minutes. If you are cooking the beets on your own, plan for an extra bit of time. The prep/cooking listing in this recipe assumes you are using cooked beets. For beet cooking time, check out this post.
The number of beets you use will vary depending on their size. You want about 1 lb in total. Use your grocery store's scale if you don't have one at home.
This beet cashew dip yields quite a bit. It didn't last long in our home, but feel free to half the recipe if you like.
Don't forget to soak those cashews and sunflower seeds in water overnight. They help thicken and make this beetroot dip nice-n-creamy. Oh - and drain 'em before you use in this dip.