Horseradish Beet Dip


5 small beets

Freshly grated horseradish (as much as you can handle)

½ cup of cashew nuts (soaked in water for 6 hours), blended with filtered water until smooth

Salt, pepper, pressed garlic, and lemon juice (to taste)


Peel beets and chop into small pieces and steam for about 15 minutes. Beet is done when it can be easily pierced with a fork.

Add cashew cream, salt, pepper, garlic, lemon juice, and horseradish in a food processor along with slightly cooled beet. Blend until desired consistency is reached.

Serve cold with veggies, crackers, bread etc.