Beetroot, Parmesan And Cashew Dip

1. 1

   Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.

2. 2

   Place cashews in a food processor and process until roughly chopped.

3. 3

   Add the beetroot and parmesan cheese and proccess again until finely chopped.

4. 4

   Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.

5. 5

   Season to desired taste.

6. 6

   Cover and refrigerate.

7. 7

   Serve with water crackers, pita bread or lavash.

* Per serving · 4 servings · Values may vary.

No additional tips available.