Beetroot, Parmesan and cashew dip
TM6 TM5 TM31

Beetroot, Parmesan and cashew dip

4.7 (224 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

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes