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You are here: Home / Recipes / Main Ingredients / Fresh Beetroot, Parmesan and Cashew Dip

Fresh Beetroot, Parmesan and Cashew Dip

20/10/2015 by Gina Leave a Comment

This is an adapted version of a dip featured in Thermomix’s Festive Flavours Cookbook … a fabulous little cookbook!

It is a terrific dip that can be used in a variety of ways.

You can replace cashews with roasted walnuts or brazil nuts.

To lightly roast nuts, I follow Tenina’s (tenina.com) 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.  It keeps very well in the fridge for a few days.

Served as nibbles with labne and pesto
Served as dip with veggies
Served as spread with seeded GF bread

 

Fresh Beetroot, Parmesan and Cashew Dip
 
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Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 

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.
Author: Gina @ The Passionate Pantry
Ingredients
  • 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
Instructions
  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
3.4.3177

 

 

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Filed Under: Main Ingredients, Meals and Courses, Raw, Recipes, Sauces / Condiments, Special Diets, Spreads / Dips, Thermomix, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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About Gina - The Passionate Pantry

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UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

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This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

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Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
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https://www.thepassionatepantry.com.au/sticky-date-cake/

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https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

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