Jul 09 , 2021
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
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)
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!