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Eat Yourself Healthy – Sally Joseph

Beetroot Cashew & Mint Dip

Beetroot Cashew & Mint Dip


I’m a big fan of preparing your own dips, that way you know exactly what you’re eating and can avoid all the artificial additives commonly found in packaged brands. This dip is a real winner, not only because it tastes delicious, but it can be used in so many dishes to add extra flavor.   Beetroots are also a natural detoxifier and blood purifier and rich in betaine, which can reduce inflammation and lower blood pressure and possess anti-cancer properties, thanks to the powerful phytonutrients that give beetroot its rich crimson colour. They are also rich in fibre and nutrients like vitamin C, potassium and manganese, folate and B vitamins


What you’ll need… 

1 large peeled beetroot

Juice of a fresh lemon or 2 limes

2 Tbsp. extra-virgin olive oil – add more if you prefer a runnier consistency

Himalayan or Celtic sea salt

3/4 cup cashew nuts

½ cup fresh mint leaves

Filtered water  – if consistency is too thick


How to make… 

Add all ingredients to a blender or food processor and blend until smooth and creamy

Store in an airtight container in the refrigerator up to 3 – 4 days .


Serving size – 2-3 Tbsp.’s

Sally’s Tip… 

Add a dollop over salads, or serve as a side with lamb or chicken, or simply serve with some celery and cucumber sticks for an filling snack you can prepare in a matter of minutes,




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