Beet Cashew Butter Dip Recipes

ROASTED BEET AND CASHEW DIP

Roasted Beet and Cashew Dip image

Provided by Trisha Yearwood

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup cashews
One 12-ounce package roasted beets (6 to 8 small beets), plus their juices
2 tablespoons chopped fresh dill, plus additional for garnish
1 lemon, zest and juice
1 mini cucumber, peeled and chopped
2 tablespoons extra-virgin olive oil, plus additional for garnish
Kosher salt and freshly cracked black pepper
1/4 cup crumbled feta cheese
Potato chips, homemade or store-bought, for serving, recipe follows
6 purple potatoes
Vegetable oil, for deep-frying
Kosher salt

Steps:

Place the cashews in a small bowl and add enough water to cover the nuts. Set aside until ready to make the dip, about 5 minutes.
Combine the drained cashews, beets, beet juice, dill, lemon zest and juice and cucumber in the carafe of a food processor. Pulse into a smooth paste, about 2 minutes, scraping down the sides of the carafe as needed. While the machine is running, stream in the olive oil. Turn off the machine and season the dip with salt and pepper. Pulse until just combined and pour into a serving bowl. Garish with a drizzle of olive oil, chopped dill, and crumbled feta cheese. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week.
Leave the skins on the potatoes and slice as thinly as you can manage; you can also use a mandoline if desired. Pat dry with a paper towel. Heat enough oil to fill a heavy-bottomed pot or Dutch oven halfway to 375 degrees F. Drop in the potatoes in batches and fry until crisp and starting to brown on the edges, 1 to 2 minutes. Remove to wire rack-lined baking sheet pan and sprinkle with some salt.

BEET-CASHEW BUTTER DIP

Beet-Cashew Butter Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 1h32m

Yield 4 to 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Put 3 medium beets on a sheet of foil and drizzle with olive oil; wrap in the foil. Place on a baking sheet and roast at 400˚ F until tender, about 1 hour 20 minutes; let cool. Rub off the skins. Puree the beets in a food processor with 3/4 cup cashew butter, 3 tablespoons lemon juice, 1/2 jalapeno, 1 small chopped garlic clove and 1 teaspoon each chopped ginger and ground cumin; season with salt and pepper. Add 1/2 cup fresh mint and puree until smooth. Drizzle with olive oil and top with more mint.

BEETROOT, PARMESAN AND CASHEW DIP

Beetroot, Parmesan and Cashew Dip image

Make and share this Beetroot, Parmesan and Cashew Dip recipe from Food.com.

Provided by Tisme

Categories < 15 Mins

Time 10m

Yield 2-3 cups

Number Of Ingredients 6

Ingredients

450 g baby beets
150 g salted roasted cashews
1 cup grated parmesan cheese
1 garlic clove, crushed
1 tablespoon lemon juice
salt and pepper, to taste

Steps:

Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
Place cashews in a food processor and process until roughly chopped.
Add the beetroot and parmesan cheese and proccess again until finely chopped.
Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.
Season to desired taste.
Cover and refrigerate.
Serve with water crackers, pita bread or lavash.

Nutrition Facts : Calories 746.9, Fat 49.5, SaturatedFat 15.6, Cholesterol 44, Sodium 1420.3, Carbohydrate 49.2, Fiber 8.6, Sugar 19.6, Protein 34.5

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