Beetroot and Cashew Dip

Ingredients:

• 3 medium beets
• 3/4 cup cashew nut paste
• 3 tablespoons lemon juice
• Half a jalapeno pod
• 1 teaspoon finely chopped ginger
• 1 tsp ground cumin

Preparation:

1. Place 3 medium beets on a sheet of foil and drizzle with olive oil; wrap in foil. Place on a baking sheet and roast in the oven at 200°C (400°F) until tender, about 1 hour 20 minutes; let cool. Peel.
2. In a food processor, puree the beets with 3/4 cup cashew butter, 3 tablespoons lemon juice, 1/2 jalapeño, 1 finely chopped garlic clove, 1 teaspoon each finely chopped ginger and ground cumin; season with salt and pepper to taste.
3. Add 0.5 cups of fresh mint and blend until smooth. Drizzle with olive oil and sprinkle with mint leaves.