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)

... sweet, spicy, zesty, nutty, beety ...

I’ll be honest. I’m not a fan of beets.

At least, I haven’t until just recently.
When I was young, my mom would coat all cooked vegetables in distilled white vinegar (maybe it’s a carry-over from the 1950s cooking she grew up with), which honestly turned me off of a lot of vegetables for a long time.

However, my mind has opened up since then, and I’ve found that any veg can taste great if prepared thoughtfully, bringing out the best of the veg you’re working with, with other elements that enhance those characteristics.

A poorly prepared beet tastes like dirt. (Ew! Yeah, I get it!)
But you know you’ve tasted a good beet when it tastes sweet with a lovely, pleasant earthiness.

And that’s what this dip is: a balance of flavors that enhance the best beety beetness beets can offer. It’s almost a beet-inspired take on classic Muhmmara but is distinctly its own thing!

Creating an herb-infused oil blended into this dip adds delightful layers of spice and warm (non-aggresive) heat.

In tasting it, the beet flavor comes first, the sweetness, the nutty creaminess…..Ooo! Then the heat hits, but it’s a slow roll and a slow build, so it’s not so spicy that it’s disabling or anything. *instantly goes for another dip*
Try this dip/spread with a bitchin’ plant-based charcuterie board to share with guests, or shovel into your mouth with Triscuits while watching Netflix in yer jammies!

S’all up to you!

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