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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.

beet

Ingredients

  • 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

Instructions

  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. Serve the sliced cucumber with dip.

Comments (3)

(5 from 2 votes)
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beverly drever1 week ago
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Very delicious! Ate it with a spoon!

Jeanine2 weeks ago
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This is really good! Thanks!

Kathleen2 months ago
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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?‍♀️

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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