Beetroot, Parmesan and cashew dip

Beetroot, Parmesan and cashew dip

4.7 237 ratings
Prep. 5 min
Total 5 min
490 g

Ingredients

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

Nutrition per 50 g

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

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