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
  • Pinch of sea salt
  • Freshly ground black pepper
  • 1 cucumber, sliced into ¼-inch disks

Directions:

  1. Soak cashews in ½ cup hot water. Let stand for at least 15 minutes, then drain thoroughly.
  2. Chop beets, onion, and parsley.
  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.
  4. Season with salt and pepper to taste.
  5. Slice cucumber and serve with dip.

Fruits, vegetables, and other plant foods, including the beets, onions, garlic, and parsley found in this recipe, are considered the foundation of an anti-inflammatory diet.