Directions:
- Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
- Place cashews in a food processor and process until roughly chopped.
- Add the beetroot and parmesan cheese and proccess again until finely chopped.
- Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.
- Season to desired taste.
- Cover and refrigerate.
- Serve with water crackers, pita bread or lavash.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.67 Kcal (782 kJ) | ||
| Calories from fat | 110.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 19% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 355.08mg | 15% | |
| Potassium | 307.84mg | 7% | |
| Total Carbs | 12.57g | 4% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 8.71g | 17% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.8mg | 10% | |
| Calcium | 156.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 207.91 Kcal (870 kJ) | ||
| Calories from fat | 122.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 19% | |
|---|---|---|---|
| Cholesterol | 12.25mg | 4% | |
| Sodium | 395.5mg | 15% | |
| Potassium | 342.88mg | 7% | |
| Total Carbs | 14g | 4% | |
| Sugars | 5.64g | 20% | |
| Dietary Fiber | 2.51g | 9% | |
| Protein | 9.7g | 17% | |
| Vitamin C | 4.1mg | 6% | |
| Iron | 2mg | 10% | |
| Calcium | 174.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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