Beet-Cashew Butter Dip

Name: Beet-Cashew Butter Dip
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT1H32M0.000S
Yield: 4 to 6 servings

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

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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.

Photograph by Ralph Smith