Beetrootparmesanandcashewdip Food
ROASTED BEET AND CASHEW DIP
Provided by Trisha Yearwood
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the cashews in a small bowl and add enough water to cover the nuts. Set aside until ready to make the dip, about 5 minutes.
- Combine the drained cashews, beets, beet juice, dill, lemon zest and juice and cucumber in the carafe of a food processor. Pulse into a smooth paste, about 2 minutes, scraping down the sides of the carafe as needed. While the machine is running, stream in the olive oil. Turn off the machine and season the dip with salt and pepper. Pulse until just combined and pour into a serving bowl. Garish with a drizzle of olive oil, chopped dill, and crumbled feta cheese. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week.
- Leave the skins on the potatoes and slice as thinly as you can manage; you can also use a mandoline if desired. Pat dry with a paper towel. Heat enough oil to fill a heavy-bottomed pot or Dutch oven halfway to 375 degrees F. Drop in the potatoes in batches and fry until crisp and starting to brown on the edges, 1 to 2 minutes. Remove to wire rack-lined baking sheet pan and sprinkle with some salt.
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.
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