Beetroot, Parmesan and cashew dip

Name: Beetroot, Parmesan and cashew dip
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 490 g
Ingredients: 80 g Parmesan cheese; 1 garlic clove; 150 g roasted salted cashew nuts; 450 g canned baby beetroot; 1 tbsp lemon juice; 1 pinch sea salt; 1 pinch ground black pepper; 1 spring onion/shallot

4.7 (225 ratings)

Difficulty easy

Preparation time 5 min

Total time 5 min

Serving size 490 g

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