Beet Nut Dip
Beet nut dip the dip you didn't even know you needed. This ultra simple dip recipe uses raw beets, a mixture of nuts, with a touch of garlic and lemon juice. Brighten up your snack boards and desk lunches with beet nut dip this week!
Equipment
- Food Processor
Ingredients
- 1/4 cup chopped pecans
- 1/4 cup sliced almonds
- 1/4 cup cashews
- 1/4 cup raw sunflower seeds
- 500 g (approx 3-4) uncooked beets, peeled, & quartered
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/3 cup olive oil
- salt - to taste
Instructions
- Add all of the nuts and seeds into a food processor. Pulse until chopped and blended into a crumble. It will look a lot like pie crust texture. Set the nut and seed mixture aside in a bowl.
- In the now empty blender bowl, add the beets, lemon juice, oil, and minced garlic. Pulse until beets are a very fine dice.
- Add the nut mixture back into the processor bowl with the beets. Pulse a few times until everything is combined.
- Add salt to taste.
- Set in the fridge for at least one hour before serving to let all the flavors set up.
- Store in the fridge for up to 4 days in an air tight container.
Notes
Nutrition info is only an estimate and does not include anything other than the dip.
Nutrition
Serving: 0.5cup | Calories: 189kcal | Carbohydrates: 6.4g | Protein: 3.1g | Fat: 17g