CREAMY CASHEW BEET DIP

INGREDIENTS:

• 1 medium size whole roasted beet

• 1 c raw cashews

• 1 lemon- juiced

• 1 tbsp tahini

• 1/4 c olive oil

• 1/4 tsp himalayan salt

• 2 tbsp hot water 

1. Preheat oven to 400 degrees F.

2. Wash and de-stem beet, wrap in tin foil and place onto a baking sheet. 

3. Once oven is hot, place baking sheet with wrapped beet into the oven. 

4. Meanwhile, in a food processor add cashews, juice of lemon, tahini, olive oil and himalayan salt. 

5. After 20 mins, take beet out of the oven. 

6. Take beet out of tin foil and under running water rub off the skin.

7. Place hot beet into the food processor with all the other ingredients. 

8. Add hot water and blend for 1 min.

9. Take out of food processor and transfer into refrigerator to cool. 

10. . Drizzle with more olive oil and garnish with whatever you’d like!