Makes: 2 serving bowls of dip
450 g cooked beets (about 4 small beets)
1 cup unsalted cashews (soak in water overnight and then drain)
¼ cup sunflower seeds (soak in water overnight and then drain)
2.5 tbsp balsamic vinegar
1 tsp salt
2 tbsp olive oil
- Place cooked beets in a food processor or blender (ex Vitamix) and blend until smooth
- Add cashews, sunflower seeds, balsamic vinegar, salt and oil. Mix until smooth. In my Vitamix, it took about 1 minute.
- Pour into serving dish and serve with cut up veggies.
- Store in fridge in airtight container for up to 3 days
If using fresh beets, cook them in boiling water and then peel them when soft.
You can halve the recipe if you only want enough for one snack for 6 people.