Fermented beetroot dip

Fermented beetroot dip

4.0 1 rating

Prep. 20 min

Total 25 h

660 g

Ingredients

Soaking

cashew nuts, raw (see Tip)
200 g
salt
1 tsp
water, filtered for soaking

Beetroot dip

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

Nutrition per 660 g

Calories 2137.1 kcal / 8976 kJ

Protein 41.3 g

Fat 185.8 g

Carbohydrates 72.1 g

Fibre 23 g

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