- Prep-time: / Ready In:
- Makes 2 servings
- Serving size: ½ of recipe
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Looking for a colorful complement to crunchy cucumber? Try saying that five times, fast! This bright red bowl of delicious dip can almost double as a centerpiece.
Recipe from the Forks Meal Planner. Sign up now to receive weekly fast and easy recipes, a shopping list and weekend prep instructions.
Ingredients
- ¼ cup cashews
- 1 (8 oz) package precooked beets, roughly chopped
- ⅛ of a red onion, finely chopped
- 3 tablespoons fresh parsley, finely chopped
- ½ tablespoon fresh lemon juice
- 1 clove garlic
- 1 teaspoon Dijon mustard
- sea salt
- freshly ground black pepper
- 1 cucumber, sliced into ¼-inch disks
Instructions
- Combine cashews with ½ cup hot water in a bowl. Let stand for at least 15 minutes, then drain thoroughly.
- Chop beets, onion, and parsley. Juice lemon.
- Combine cashews, beets, and garlic in a blender and purée until a smooth paste forms. Transfer to a bowl and add onions, parsley, lemon juice, and mustard; mix well. Season with salt and pepper to taste.
- Serve the sliced cucumber with dip.
Nutritional Information:
Per serving (½ of recipe): 177 calories, 23 g carbohydrates, 5.8 g protein, 8.4 g total fat, 1.7 g saturated fat, 0 g cholesterol, 164 mg sodium, 4.1 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (11)
(5 from 6 votes)I llooooved this recipe!! Not only delicious but also sooo beautiful to look at with the contrasting colors! I will definitively make this more often 🥰
I served mine with baked corn tortilla chips. Great way to eat beets!
Even though I like beets, I was skeptical about this dip. But it is amazing and I know I will be making it again and again!
This sounds delicious & nutritious! … but could I use chives instead of the raw red onion?(red onion wreaks havoc on my gerd!!) Or is there there another substitute?
Hi Cindy! We recommend subbing the red onion for chopped leeks or shallots if those do alright on your stomach. Chives would likely as well though if that's the best option for you!
I love this recipe, easy and so very delicious
Could this be made frozen for later consumption?
Very delicious! Ate it with a spoon!
This is really good! Thanks!
I LOVE this so much! But keep kind of guessing on the red onion. 1/8 of an onion or 1/8 of a cup? Or just enough to taste?♀️
Just my two cents - but I would start with 1 T of onion and go up from there. As a note to the writers of the recipe - I never like to see ingredient amounts listed as a portion. Vegetables - and often fruits - can vary greatly in size. It's much easier, especially for newer cooks, to have an amount to work from. Cups, teaspoons, Tablespoons are helpful, but ideally weights give the best opportunity for consistent results. Thanks for all your work!