Fresh Beetroot, Parmesan and Cashew Dip
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
Instructions
- Place parmesan into TM bowl and mill 8 seconds / speed 9
- Set aside
- Place cashews into TM bowl and turbo twice
- Set aside
- Place garlic into TM bowl and chop 3 seconds / speed 7
- Return parmesan and cashews to TM bowl, along with beetroot and lemon juice or vinegar and blend 6 seconds / speed 5
- 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
- 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.