Who: Chef Jake Hawkins
Chef Jake’s Guest-worthy Recipe: Three-Step Beet Cashew Dip
“Simple is always best and the beet cashew dip allows the main ingredients to come through — not only in color and taste, but also texture. The bright purple hue from the seasonal beets makes it a crowd pleaser.”
4-5 roasted beets
1/2 c salted cashews
1/3 c extra virgin olive oil
Splash of red wine vinegar
2 tsp garlic confit
Start by roasting beets for one-and-a-half hours.
Pulse in Vitamix (or similar blender) with all other ingredients until mixed. Don’t overblend. You want the dip to remain slightly textured.
Serve with toasted sourdough drizzled with olive oil and baby carrots.