Immensely powerful, Beets rid the body of toxins, support healthy heart function, and lower high blood pressure all while providing the body with a natural source of energy and healthy dietary fibre. Try out my recipe below for Beet & Thyme Dip with Cucumber Hearts!
Beet & Thyme Dip with Cucumber Curls (or Hearts)
Makes: 6 side servings
1 cup cashews, soaked in water overnight (refrigerated)
1/2 cup beet (about 1 medium), previously roasted, peeled and chopped
1 tablespoon + 1 teaspoon thyme, leaves only
1/4 cup + 1/2 tablespoon olive oil
1 tablespoon + 1 teaspoon balsamic vinegar
2+1/2 teaspoons tamari, gluten-free if needed
1 tablespoon filtered water
1 tablespoon nutritional yeast
1 teaspoon onion powder
1/2 teaspoon sea salt
2 english cucumbers
1. (*The night before) Pre-heat your oven to 350 degrees F. Gently wash any dirt off of the beets and pat dry. Tear a piece of aluminum foil large enough to wrap around the beet, taking a very little amount of olive oil, coat the beet thoroughly and sprinkle with sea salt. Wrap the beet in the aluminum foil and place in the pre-heated oven; allow to cook for 1-3 hours, depending on the size of your beets an how many you are roasting! Once beets are cooked through, you may check this by poking a fork through the middle, take out and allow to cool. Place the beets in the fridge overnight to use for the following day.
2. Ensure the cashews have been soaked in water overnight, drain and rinse well.
3. Take the roasted beets and peel the outer skin off and chop into quarters.
4. Measure out all of the dip ingredients accordingly and place in a high-speed food processor. Blend on high, stopping to scrape down the sides of the blender.
5. Continue to blend until the consistency is creamy, taste to adjust the flavours to your desired liking.
6. Store the dip in the fridge for up to 5 days.
1. Create cucumber curls with a curling device (zoodle) or use a vegetable peeler to make thin noodles, like vegetable strips!
2. Add beet dip over cucumber until desired coverage is achieved, usually 1/3 english cucumber to 1/4 cup dip.
3. Season with salt and pepper. Enjoy!