Easy Beet Wonderdip

| | Makes 2 servings


  • ¼ cup cashews
  • 1 (8 oz) package precooked beets, roughly chopped
  • ⅛ 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

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.

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  1. Combine cashews with ½ cup hot water in a bowl. Let stand for at least 15 minutes, then drain thoroughly.
  2. Chop beets, onion, and parsley. Juice lemon.
  3. 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.
  4. Slice cucumber and serve with dip.

Photo by Green Evi.