This recipe is courtesy Liz Kepplinger at Inspired By The Seasons.
Beets are known for their vibrant color but this recipe takes it to a whole new level.
3 medium sized beets, scrubbed clean and cut into 1/4" pieces
1 c roasted & salted macadamia nuts
2 T olive oil
1 T white balsamic vinegar
Bring a pot of water to a boil. Add the chopped beets and simmer until fork tender. About 20 minutes. While the beets are cooking, puree the macadamia nuts and oil in a food processor. Process until you have a smooth and buttery texture. Once the beets are cooked to desired tenderness, drain them and add to the food processor. Drizzle in the balsamic vinegar and process until smooth, scraping the sides with a spatula. Allow mixture to cool before serving. Store in an airtight container in the fridge for up to 5 days.