Fresh Beetroot, Parmesan and Cashew Dip
Prep time: 
Cook time: 
Total time: 

Served as nibbles with labne and pesto

This is a terrific dip that keeps well in the fridge for a few days.

You can replace cashews with roasted walnuts or brazil nuts.

To lightly roast nuts, I follow Tenina’s recommendation and place my nuts onto a baking tray in a cold oven, turn temperature to 200 degrees (fan forced) and toast for 10 minutes. This is usually enough to lightly toast whatever nuts you are using. Let cool before using. Toast for slightly longer if you prefer but watch that they don’t burn.

Dip is best made the day before so that the flavours can develop, but can be consumed on the day.
  • 80g parmesan cheese, cubed
  • 150g roasted unsalted cashews
  • 1 clove garlic, peeled
  • 300g raw beetroot (peeled weight, cut into quarters)
  • 2 tbls lemon juice / or white wine vinegar
  • sea salt and pepper to taste
  1. Place parmesan into TM bowl and mill 8 seconds / speed 9
  2. Set aside
  3. Place cashews into TM bowl and turbo twice
  4. Set aside
  5. Place garlic into TM bowl and chop 3 seconds / speed 7
  6. Return parmesan and cashews to TM bowl, along with beetroot and lemon juice or vinegar and blend 6 seconds / speed 5
  7. Add salt and pepper to taste (you will need a bit of salt as you are using unsalted cashews) and blend 8 seconds / speed 5
  8. Taste and adjust seasoning if needed, and if doing so then again for another couple of seconds
Recipe by The Passionate Pantry at