I created this crimson dip as part of a grazing table for a friends anniversary party. Not only did it add loads of colour and flavour to the table but beets being high in nitric oxide increase the flow of blood to the brain and boost athletic performance! They are also known to lower blood pressure and reduce the risk of heart disease! Serve with crackers, and chopped veggies. It is also delicious smeared on a piece of toasted sourdough! Make sure to get the cashews soaking a few hours in advance.
Ingredients:
- 4 medium sized beets (about 3 cups chopped)
- 3 cloves of garlic, peeled and left whole
- 1/8 cup of olive or avocado oil
- 1 cup of raw cashews soaked in water for at least two hours
- 1 tsp. sea salt
- 1/2 tsp. of lemon zest
- juice of one lemon
- a handful of organic raspberries
- thinly zested lemon (to garnish)
- sunflower sprouts or other micro greens to garnish
Soak the cashews in plenty of water
While to cashews are soaking, roast the beets. Pre-heat your oven to 375 F.
Peel and chop the beets into 3/4 in chunks. Arrange the beets along with the whole garlic cloves lengthwise on a large sheet of foil. Drizzle with olive or avocado oil.
Seal it up tightly and place in the pre-heated oven for about an hour or until the beets are easily pierced with a fork.
Strain and rinse the cashews. Add to the blender with the roasted beets and garlic, salt, lemon zest, lemon juice and raspberries. Blend until smooth.
Taste to adjust seasonings, adding more salt or lemon if desired. Serve topped with additional lemon zest and artfully arranged sunflower sprouts or other micro greens!
