Baked beet and olive paste with cashews

Kayak snack

This is a tasty and colorful paste that goes well with fish and chicken or as a dip on its own. I prefer a coarser texture but blend it to your liking...

1    large red beet
10  oz black olives, pitted
1    garlic clove
4    tbs olive oil
1    lemon, juice and rind
1/4 cup cashew nuts, toasted

- Peel and dice the beet into 3/4 inch size. Put in baking tray with the olives and bake at 400 F about 30 min.
- Leave to cool for 5 min and blend with the remaining ingredients until desired texture.

I prefer this paste cold if served as a dip and a little below room temperature when served with a meal...