Fermented beetroot dip
TM6 TM5

Fermented beetroot dip

5.0 ( 6 ratings )

Ingredients

Soaking

  • 200 g raw cashews (see Tips)
  • 1 tsp salt
  • filtered water for soaking

Beetroot dip

  • 500 g beetroot (approx. 3 beetroots), peeled and cut into pieces (approx. 3 cm)
  • salt to season
  • ground black pepper to season
  • 2 tbsp extra virgin olive oil plus extra for covering dip
  • 1 garlic clove
  • 2 dairy free probiotic capsules contents only (see Tips)

Nutrition
per 660 g
Calories
1564.7 kcal / 6546.7 kJ
Protein
44.6 g
Fat
115.6 g
Carbohydrates
109.5 g
Fibre
20.7 g
Saturated Fat
19.8 g
Sodium
2740.9 mg

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