Beetroot, Parmesan and Cashew Dip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Wonderfully rich beetroot dip Ingredients:
450 g baby beets |
150 g roasted cashews |
1 cup parmesan cheese, grated |
1 garlic clove, crushed |
1 tablespoon lemon juice |
1 pinch salt |
Directions:
1. Put cashews into blender. Roughly chop.
2. Add remaining ingredients and blend.
3. Transfer mix to large bowl.
4. Cover and refrigerate.
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