BEET-CASHEW BUTTER DIP
Provided by Food Network Kitchen
Categories appetizer
Time 1h32m
Yield 4 to 6 servings
Number Of Ingredients 0
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.
BEET DIP
Steps:
- Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
- Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
- Season with salt and pepper, to taste. Taste and adjust seasonings.
Nutrition Facts : Calories 35.6 calorie, Fat 1.3 grams, SaturatedFat 0.2 grams, Carbohydrate 5.7 grams, Fiber 1.6 grams, Protein 0.9 grams
ROSEMARY ROASTED CASHEWS
This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and its wonderful cookbook of the same name.
Provided by Ina Garten
Categories appetizer
Time 15m
Yield approximately 3 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
CREAMY BEET DIP
Provided by Liza Schoenfein
Categories Condiment/Spread Food Processor Appetizer Roast Fourth of July Vegetarian Root Vegetable Beet Sour Cream Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.
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5 INGREDIENT CASHEW BEET DIP | NYSSA'S KITCHEN
From nyssaskitchen.com
5/5 (1)Total Time 45 minsCategory SnackCalories 142 per serving
- Cook beets by either steaming or roasting. For a much faster cooking time cut them into 1 inch pieces.
- Drain soaked cashews (they should be plump and fairly light in color) and add them along with all other ingredients to your food processor or high speed blender. Either one will work, but your blender will give you a smoother result.
- Process on high until all smooth, stopping to scrape down the sides every so often. Taste, and add a little more vinegar or salt if desired.
BEET CASHEW DIP | GIRL HEART FOOD®
From girlheartfood.com
Ratings 14Category Appetizer, SnackServings 8Estimated Reading Time 5 mins
- Place cooked beets in a food processor and process 1 minute or so until smooth.Note: This beet dip has a looser or thinner consistency (though, it will firm up a little in the fridge). If you want a denser consistency, use less beets, about 1/2 to 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 or thinner.
- Add cashews, sunflower seeds, balsamic vinegar and salt. Process for about 5 minutes until combined (stop to scrape sides of processor with a spatula, if necessary).
- Transfer to a serving dish and garnish with remaining 1 tablespoon of olive oil. Enjoy with your favourite chips or veggies sticks! Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
BEET CASHEW DIP - THYME & LOVE
From thymeandlove.com
Cuisine American; VeganCategory SnackServings 4Total Time 4 hrs
- First soak the cashews. Add the cashews to a large glass measuring cup or large bowl. Cover with water. Soak for 2 hours.
- Bake for at least 1 hour. After 1 hour, check the beets. If the beets are larger, they will take along time to cook. Check every 15 minutes or so until the beets are cooked.
EASY BEET AND CASHEW DIP - FOOD WINE AND LOVE
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5/5 (1)Total Time 10 minsCategory Appetizers And SidesCalories 179 per serving
- Also, roast your beets if not already roasted. Note that adding a up to a tablespoon of the beetroot juice can help thin out this dip.
- In a food processor, combine together the drained cashews, roasted beets with any additional beetroot juice , and the garlic. Pulse until blended.
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