Roasted Beet And Cashew Dip Food

ROSEMARY ROASTED CASHEWS

Steps:

• Preheat the oven to 375 degrees F.
• Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

BEET DIP

Steps:

• Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
• Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
• Season with salt and pepper, to taste. Taste and adjust seasonings.

ROASTED BEET AND LENTIL DIP

Steps:

• Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time.
• Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish.
• Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired.
• Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips and vegetables.

BEETROOT, PARMESAN AND CASHEW DIP

Steps:

• Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
• Place cashews in a food processor and process until roughly chopped.
• Add the beetroot and parmesan cheese and proccess again until finely chopped.
• Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.
• Season to desired taste.
• Cover and refrigerate.
• Serve with water crackers, pita bread or lavash.