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Lettuce Turnip the Beet dip.

Lettuce Turnip the Beet dip.

(Just to be clear - there are no turnips in this dip...might be good though).

Let me be honest, beets taste like dirt and I’ve never really cared for eating them. It's another one of those vegetables my grandmother force fed me as a child. As an adult I have the choice of completely avoiding them and everything I don't like. Now that I have committed to eating a healthier diet, it requires me to be a little more adventurous and experimental to keep meals interesting.

On the plus side they ARE super duper healthy. They contain lots of vitamin C, fiber, and potassium and assist in lowering blood pressure, fight inflammation, and lots of other good stuff. So they are a definite plus to your salad.

In all the Salads I’ve made using beets, I haven’t noticed a bit of their gritty taste. Beets have seemed to compliment the other ingredients in my salads very well.

Anyways, I had a surplus of beets last week and briefly considered donating them to a beet loving friend. Then I got trapped in the rabbit hole of the interweb and discovered people who make dip, with beets! ( Sorry Friend).

I cranked that oven on, pulled out my food processor, and got to experimenting.

About an hour-ish later, the rain stopped the sun came out and I kicked my feet up to enjoy the creaminess of my newly concocted beet dip. For me garlic was the key to masking that dirty beet flavor and the cashews added its rich creaminess. It also didn’t hurt that it had a radiant hue that complemented the crisp raw veggies on this glorious spring afternoon. (Friend gets beet dip instead, things are all good).



Here is this yummy beet dip recipe.


Cashew Beet Dip

Party Size -

1 Bunch Beets

Squeeze of 1 large Lemon

½ cup soaked cashews

4 cloves of garlic (add more if you like)

¾ cup tahini

⅛ cup olive oil

Salt and Pepper to taste. 


Cut beets in half, drizzle with olive oil, place on a foiled sheet pan in the oven for 1 hour at 400 degrees.

Put cashews in a small bowl, cover with water and let sit while beets are roasting.

Let beets cool a bit before handling, peel off skin, toss in food processor with rest of the ingredients.

Eat with your favorite raw veggies, sweet potato chips, or gluten free pita.

Oh yum!!

Enjoy your afternoon!



Meals on Wheels & Stuffing

Meals on Wheels & Stuffing