Beetroot and Cashew Dip

Beetroot and Cashew Dip

 

This is one of those just throw it in the blender kind of recipes! We love to add it to salads, use as a condiment for meat dishes or as a dip on its own with vegetables or your favourite crackers.

 

What you need..

 

3 small to medium raw beetroots

1 cup of raw cashews soaked in water for approx. 4 hours

1-2 cloves of garlic

¼ cup olive oil

1-2 tbs. water

Salt and pepper to taste

 

How to do it…

 

Preheat oven 180 degrees

 

Peel and chop the beetroot into small cubes. (The smaller they are the quicker the baking time) place in a bowl with peeled garlic. Drizzle beetroot and garlic with olive oil and toss through. Add cracked pepper and sea salt

 

Lind a baking tray with silver foil. Place the vegetables on to the foil. Fold in corners of the foil so vegetable are covered.

 

Place tray in the oven for approximately 45 minutes or until beetroot is soft. Uncover them for the last 10 minutes.

 

Place soaked cashews into a high powered blender or food processor. Blitz until they break down. Add in the remaining ingredients and blitz until you get a smoothe consistency. You may need to add a little more water.

 

 

Be sure to taste test, and season with salt and pepper.

Store in the fridge for approximately 7 days.