Name: Sweet ‘n’ Spicy Beety Spread
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Ingredients: ¼ cup Raw Walnuts; ¼ cup Raw Cashew Pieces; ¼ cup Canola Oil; 1 Fresh Jalepeño; 1 tsp Ground Cumin; ½ tsp Ground Black Pepper; ⅛ tsp Ground Turmeric; 3 Beets (small-to-medium size), cooked and peeled; 2 tbsp Maple Syrup; ½ tsp Kosher Salt; Extra Virgin Olive oil (for garnish); Reserved Infused Oil (for garnish)

AuthorGinny ClarkCategoryLunch, Sides & Extras, Snacky Things

Yields10 Servings

Prep Time15 minsTotal Time15 mins

¼ cup Raw Walnuts

¼ cup Raw Cashew Pieces

¼ cup Canola Oil

1 Fresh Jalepeño

1 tsp Ground Cumin

½ tsp Ground Black Pepper

⅛ tsp Ground Turmeric

3 Beets (small-to-medium size), cooked and peeled

2 tbsp Maple Syrup

½ tsp Kosher Salt

Extra Virgin Olive oil (for garnish)

Reserved Infused Oil (for garnish)

Soak cashews and walnuts together in hot water for 15 minutes.

While the nuts are soaking, slice the jalepeño.
(Be sure to wear disposable gloves, if available; Spicy pepper oil on fingers = no bueno!)

Warm the oil in a pan over medium-high heat until the oil is around 180͒F (or until the oil behaves looser like water but is not super shimmery or smoking).

Remove the pan from heat, and add the sliced jalepeño, cumin, black pepper, and turmeric.
(Infusing off-heat ensures the spices are not burnt.)

Stir, and if desired, reserve 1-tsp of the infused oil for finishing/serving the dish!

Drain the soaking water from the nuts away, and set the soaked nuts aside.

Add the beets, maple syrup, soaked nuts, jalepeño infused oil (peppers included), and kosher salt into a food processor or high-speed blender.
Blend/Process until it reaches your desired smoothness.

Store in a sealed container.
If stored in the fridge, use within seven days.
It can be frozen in the freezer for up to 3 months.

Ingredients