Cashew Beet Dip
You will need:
1 cup soaked cashews
2 medium red beets (equal to 4oz after roasted or 115g)
4 tbsp avocado oil
2 tbsp balsamic vinegar
1 tsp fresh squeezed lemon juice
1 tbsp filtered water
1 tsp salt
1/4 tsp garlic powder
Begin by soaking your cashews. Add cashews to a boil and cover with filtered water. Set aside.
Preheat oven to 400F.
Prepare beets. Wash and trim off stems. Cut into equal quarters and toss in a splash of avocado oil. Roast in oven for 45 minutes or until fork tender.
Drain cashews and add to blender. Place all remaining ingredients, including roasted beets. If you don't have a vitamix with a plunger, you will need to scrape down the sides periodically to ensure even texture.
Serve in your favourite bowl or store in a glass container in fridge for up to 1 week (optimal).