If you haven’t already, soak your cashews according to one of the two methods: soak the raw cashews in 2 cups of warm water mixed with ½ teaspoon salt and ¼ teaspoon apple cider vinegar or lemon juice for 2 to 4 hours OR do a quick soak of 10 to 20 minutes in boiling water. Then, rinse and drain them.

Next, cook your beets! Either roast them in the oven by following these instructions or pressure-steam them for 15 minutes under high pressure in an Instant Pot (see recipe here).

Once your beets have cooled to room temperature, trim, peel, and cut them into 1-inch pieces. Measure out 1½ cups of the chopped beets and set them aside.

Grab your soaked and drained cashews and dump them in a food processor or blender.

Toss in the beets and add the lemon juice, olive oil, tahini, salt, minced garlic, and freshly ground black pepper.

Pulse a few times to combine. Scrape down the sides if necessary.

Then, blitz until you get a smooth, hummus-like consistency.

Taste for seasoning and adjust with additional salt, pepper, and lemon juice if needed. Drizzle with additional extra virgin oil, too!

Serve the dip with your favorite raw and steamed veggies! The dip will keep in the fridge for up to 4 days.