Beet Cashew Dip


This beet cashew dip makes for a perfect snack. It's delicious and really quite beautiful! Not to mention all the health benefits.

The beets contain folate, vitamin C, vitamin B6, minerals such as maganese, magnesium, potassium and iron. They are rich in antioxidants, help decrease inflammation and also help support liver health. The cashews contain healthy vitamin K, folate, magnesium, copper, iron and zinc. This also loaded with healthy fat that will help give you energy throughout your day!

Beet Cashew Dip


  • 2 cups raw organic cashews
  • 2 cups roasted beets chopped
  • 1 Tbsp olive oil + a little more for roasting beets
  • juice of 1-2 fresh lemons
  • sea salt to taste


  1. Start by soaking the cashews in filtered water for at least an hour prior making the dip
  2. Peel, chop and roast beets with olive oil, sea salt on baking sheet lined with parchment paper for 45 minutes at 400 degrees F. (I like to this before and have them on hand)
  3. Drain the cashews once soaked. Add all ingredients to either a food processor or high speed blender and blend until smooth.
  4. Season with sea salt to taste.

Note: Add the lemon juice towards the end and taste as you go. I prefer to add the juice of 2 lemons but if you prefer a sweeter dip just stick to one.

Hope you enjoy!