Roasted Beet And Cashew Dip Food
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.
BAKED GOAT CHEESE AND ROASTED BEET DIP
Goat cheese and beets not only make a great side or salad, they also make a tasty dip! Serve with crostini, pita chips or crackers. Beets will stain, so wear gloves if desired.
Provided by France C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
- Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees C).
- Combine goat cheese, cream cheese, thyme, garlic, and lemon juice in a mini food processor; blend until smooth. Transfer mixture to a small oven-proof dish.
- Bake in the preheated oven until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 4.9 g, Cholesterol 30.4 mg, Fat 13.9 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 293.3 mg, Sugar 2.9 g
BEETROOT, PARMESAN AND CASHEW DIP
Make and share this Beetroot, Parmesan and Cashew Dip recipe from Food.com.
Provided by Tisme
Categories < 15 Mins
Time 10m
Yield 2-3 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 746.9, Fat 49.5, SaturatedFat 15.6, Cholesterol 44, Sodium 1420.3, Carbohydrate 49.2, Fiber 8.6, Sugar 19.6, Protein 34.5
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- Place cooked beets in a food processor and process 1 minute or so until smooth.Note: This beet dip has a looser or thinner consistency (though, it will firm up a little in the fridge). If you want a denser consistency, use less beets, about 1/2 to 3/4 of a pound instead of a full pound. It's easier to start with less and add more later, if you want things looser or thinner.
- Add cashews, sunflower seeds, balsamic vinegar and salt. Process for about 5 minutes until combined (stop to scrape sides of processor with a spatula, if necessary).
- Transfer to a serving dish and garnish with remaining 1 tablespoon of olive oil. Enjoy with your favourite chips or veggies sticks! Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
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- Also, roast your beets if not already roasted. Note that adding a up to a tablespoon of the beetroot juice can help thin out this dip.
- In a food processor, combine together the drained cashews, roasted beets with any additional beetroot juice , and the garlic. Pulse until blended.
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