Beetroot Cashew Dip

This bright, vibrant and slightly earthy dip is the perfect accompaniment to a light lunch or as a side to your summer BBQ. The roasted beetroot gives it that deep colouring, as well as a liver-detoxifying boost, and the cashews offer a dose of healthy fats, as well as a great texture. If you make a batch of this, don't expect it to hang around for long!

Equipment: Food Processor 

Ingredients

1 Large Beetroot (or two smaller beetroots) 

1/2 Cup Cashews (soaked for 2-4 hours)

1 Clove of Garlic

1 Lemon (juice only)

1/4 Cup Extra Virgin Olive Oil

Salt + Pepper (to taste)

Method

1. Firstly, you'll want to cover the cashews with fresh water and allow them to soak for 2-4 hours. 

2. Pre-heat the oven to 200 (fan) and roast the beetroot with a little olive oil for 40-45 minutes. 

3. Once roasted, place all of the ingredients in to a food processor and blitz for 2-3 minutes. I found that it was helpful to intermittently scrape down the sides of the processor to make sure that everything was combined and to achieve a nice smooth texture. 

Enjoy + let us know what you think in the comments below!