Ingredients
- 450 grams beets, trimmer ( baby)
- 150 grams cashew nuts (salted, roasted)
- 80 grams parmesan cheese, grated (1 cup)
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- Salt and pepper, to taste (optional)
How to Make
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Step 1: Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
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Step 2: Place cashews in a food processor and process until roughly chopped.
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Step 3: Add the beetroot and parmesan cheese and process again until finely chopped.
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Step 4: Transfer the mix to a large bowl then stir in the garlic, lemon juice and reserved beetroot juice.
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Step 5: Season to desired taste ~ Remember the cashew's you used were salted, so maybe no salt is needed for your taste!
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Step 6: Cover and refrigerate until ready to serve.
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Step 7: Serve with water crackers, pita bread or lavash.
We hope you enjoy this recipe!
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