Fermented beetroot dip

Fermented beetroot dip

5.0 6 ratings

Prep. 20 min

Total 25 h

660 g

Ingredients

Soaking

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

Beetroot dip

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

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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Australia and New Zealand

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