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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By Darshana Thacker Wendel,


  • 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


  • 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.

Comments (8)

(5 from 4 votes)

Recipe Rating

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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?

Megan Edwards

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!

Charlene Peterson

I love this recipe, easy and so very delicious


Could this be made frozen for later consumption?

beverly drever

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?‍♀️

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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