Beetroot, Parmesan and Cashew Dip
Ready In: 10 mins
Serves: 20
Yields: 2 cups
Ingredients
- 450 g baby beets
- 150 g roasted cashews
- 1 cup parmesan cheese, grated
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 1 pinch salt
Directions
- Put cashews into blender. Roughly chop.
- Add remaining ingredients and blend.
- Transfer mix to large bowl.
- Cover and refrigerate.
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