Beetroot, Parmesan and cashew dip
TM6 TM5 TM31

Beetroot, Parmesan and cashew dip

4.8 (88 ratings)

Ingredients

  • 80 g Parmesan cheese, crust removed and cut into cubes (3 cm)
  • 1 garlic clove
  • 150 g roasted salted cashew nuts
  • 450 g canned baby beetroot (reserve1 tbsp beetroot liquid), remaining liquid drained
  • 1 tbsp lemon juice (approx. ½ lemon)
  • 1 pinch sea salt, to taste
  • 1 pinch ground black pepper, to taste
  • 1 spring onion/shallot, trimmed and finely sliced for garnishing

Nutrition
per 50 g
Calories
641.9 kJ / 153 kcal
Protein
6 g
Carbohydrates
8 g
Fat
10 g
Saturated Fat
2.8 g
Fibre
2.5 g
Sodium
294.5 mg

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