Robyn is visiting Kentucky and Scarlett during the early part of June. On that trip she is going to try and convince Scarlett that beets are not only good for her but taste delicious..we will wait and see, as Scarlett hates beets of any kind..doesn’t even want to see them on a table. But she is willing to give this recipe a taste at least..stay tuned for her reaction.
1 cup cashews
One 12-ounce package roasted beets (6 to 8 small beets), plus their juices
2 tablespoons chopped fresh dill, plus additional for garnish
1 lemon, zest and juice
1 mini cucumber, peeled and chopped
2 tablespoons extra-virgin olive oil, plus additional for garnish
Kosher salt and freshly cracked black pepper
1/4 cup crumbled feta cheese
Potato chips, homemade or store-bought, for serving, recipe follows
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.
Stay tuned for Scarlett’s reaction photo…