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Food Pharmacy, Recipes

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Red Beet Dip With Thyme And Garlic

Sometimes the weather in these late winter months can be drab but this red beet dip will definitely put some color and pizazz into your day. Not everyone is a beet fan (can you keep a secret: us included) but we are so glad we tried this recipe. The creaminess in combo with the lemon and honey rounds out the earthy taste of the red beet and it was delightful paired with some seed crips.

Beet-skeptics-tip: Boiling the beets instead of roasting will also give the dip a milder beet flavor, you could also switch out the red beet for golden beets.

Beet-lovers-tip: If you just love the taste of dirt and can’t get enough of it then by all means roast those beets baby, ok just kidding, we don’t actually hate beets that much but seriously, if beets are your thing then try roasting them before blending to oomph the flavor in this dip.

Also, don’t let the word dip keep you from getting creative with it. Why not put it on a salad or as a side component to a meal, on a sandwich… sorry to go Forest Gump on you there, anyways here is the recipe for this day brightening dip that grey February needs!

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Red Beet Dip With Thyme And Garlic

  • By : Food Pharmacy
  • Servings : 1 bowl 1x
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Ingredients

1 cup cashews (soaked overnight)

1/2 lemon, juiced

2 small red beets, cooked and diced

2 Tbsp Honey

1 garlic, crushed

salt and pepper

Garnish:

fresh thyme

olive oil

Instructions

If you don’t have time to soak the cashews just boil them for 15 minutes and rinse them with cold water. Put the following ingredients in a blender and mix until smooth and creamy: cashews, lemon juice, a splash of water (a little at a time so the dip doesn’t get too runny).

Remove half of the cashew cream into a bowl. Add the remaining ingredients to the blender and mix until smooth. Pour into the bowl with the saved cashew cream and whisk together.

Season with salt and pepper (it may need more salt than you think) and possibly a little more lemon or honey depending on your preferences. Garnish with olive oil and fresh thyme.

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