Roasted Beetroot Cashew Dip

Ingredients:

Dip sauce

• 1 package (340 g) of baked beets (6-8 small ones) + juices
• 1 cup cashews
• 2 tbsp chopped fresh dill + extra for serving
• Zest and juice of 1 lemon
• 1 mini cucumber, peeled and chopped
• 2 tbsp extra-virgin olive oil + extra for serving
• 1/4 cup crumbled feta

Homemade potato chips

• 6 purple potatoes
• Vegetable oil, for frying

Preparation:

1. Place the cashews in a small bowl and add enough water to cover them. Set aside until ready to use, about 5 minutes.
2. Drain the nuts and place them in a food processor with the beetroot, beetroot juice, dill, lemon zest and juice, and cucumber. Process until smooth, about 2 minutes, scraping down the sides of the bowl as needed. With the processor running, pour in the olive oil.
3. Turn off the food processor, season the sauce with salt and pepper. Whisk to combine, and transfer to a serving bowl.
4. Drizzle with olive oil, sprinkle with chopped dill and crumbled feta. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week..
   
   

   Homemade potato chips

   
   Slice the unpeeled potatoes as thinly as possible; you can use a mandoline if you have one. Pat them dry with paper towels. Fill a heavy-bottomed saucepan or Dutch oven halfway with vegetable oil and heat to 375°F (190°C) with a deep-fry thermometer. Drop the potatoes into the oil and fry in batches until crisp and beginning to brown around the edges, 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and sprinkle with salt.