Go Back
Gina @ The Passionate Pantry

Fresh Beetroot, Parmesan and Cashew Dip

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 80 g parmesan cheese cubed
  • 150 g roasted unsalted cashews
  • 1 clove garlic peeled
  • 300 g raw beetroot peeled weight, cut into quarters
  • 2 tbls lemon juice / or white wine vinegar
  • sea salt and pepper to taste

Method
 

  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

Notes

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. Dip is best made the day before so that the flavours can develop, but can be consumed on the day.