Beet Cashew Dip

I got a Cuisinart for my birthday. Not the little one- cupper that requires 4 chop+repeats to process an onion either. I got the 11-cup model and I worship it. I’ve watched as it effortlessly chops a whole variety of veg in 10 seconds, whirls peanuts until they become peanut butter, and processes a perfect batch of hummus at lightening speed. It rules. Therefore I’ve been coming up with things to chop and this recipe, which should really be called the fastest dip ever, was a successful experiment. If you’ve got a food processor, this dip will be ready in under 10 minutes. If you don’t, you should come over and use mine.

Am I wrong in thinking that beets are something that most people don’t like as a kid but grow to like later? Maybe that’s just me? Anyway, I can’t imagine people shying away from this magenta concoction which is bright, earthy tasting and could be thought of as a beet pesto. It pairs well with the Seeded Lavash Chips and also works beautifully as a spread for sandwiches topped with thin slices of cucumber  and butter lettuce.

Make sure to grate the Parmesan yourself using a microplane grater and don't pack it down when you measure it; the dip will be overly cheesy (yes, there is such a thing...I think) and will mask the pure beet flavor.

For about 1½ cups:

• 1/2 cup unsalted cashews
• 1½ cups canned sliced beets, drained
• 1 small garlic clove, peeled, quartered
• 1/2 cup finely grated Parmesan
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon sea salt

Put all the ingredients in the bowl of a food processor and pulse until a coarse puree forms. Serve immediately or cover and refrigerate for several days, stirring well before serving.