1/4 cup extra virgin olive oil + additional for drizzling
2 Tbsp. tahini
1 1/2 tsp. sea salt
1 medium garlic clove, minced
Freshly cracked pepper
Preheat oven to 400° F with the rack in the middle.
Wash and trim the beets so the stems are about 1/2 inch and the roots about 2 inches or less.
Place the beet into a single layer in a baking dish and add an inch of water. Cover the container with a heat-safe lid and roast in the oven for about an hour or until the beets are easily pierced with a knife (check at 45 minutes, but it may take up to 75 minutes).
Cool the beets before slicing off the tops and bottoms, and peeling the skins.
While beets are roasting, soak your cashews quickly by placing them in a bowl and pouring boiling water on them, letting them sit for 10-20 minutes. Then drain and rinse.
Once beets are peeled, and the cashews are soaked and drained, place them all into a food processor. Add the lemon juice, olive oil, tahini, salt, minced garlic, and freshly ground black pepper.
Pulse a few times to combine. Scrape down sides if necessary.
Then run the food processor until you get a smooth, hummus-like consistency.
Taste for seasoning and adjust with additional, salt, pepper, and lemon juice if needed.
