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Beetroot, Parmesan And Cashew Dip

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Ingredients

Adjust Servings:
450 g baby beets
150 g salted roasted cashews
1 cup grated parmesan cheese
1 garlic clove, crushed
1 tablespoon lemon juice
salt and pepper, to taste

Nutritional information

746.9
Calories
445 g
Calories From Fat
49.5 g
Total Fat
15.6 g
Saturated Fat
44 mg
Cholesterol
1420.3 mg
Sodium
49.2 g
Carbs
8.6 g
Dietary Fiber
19.6 g
Sugars
34.5 g
Protein
718g
Serving Size

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Beetroot, Parmesan And Cashew Dip

Features:
  • Gluten Free
Cuisine:

I've never had beetroot dip before so this was a lovely surprise..simple to make with ingredients I usually always have on hand and tasty to boot. Thanks tisme!

  • 30 min
  • Serves 3
  • Easy

Ingredients

Directions

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Beetroot, Parmesan and Cashew Dip, I love dips for summer and this one is fantastic and as an added bonus its so quick and easy!, I’ve never had beetroot dip before so this was a lovely surprise simple to make with ingredients I usually always have on hand and tasty to boot Thanks tisme!, I love dips for summer and this one is fantastic and as an added bonus its so quick and easy!


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Steps

1
Done

Drain the Beetroot Over a Bowl Reserving 1 Tablespoon of Beetroot Juice.

2
Done

Place Cashews in a Food Processor and Process Until Roughly Chopped.

3
Done

Add the Beetroot and Parmesan Cheese and Proccess Again Until Finely Chopped.

4
Done

Transfer Mix to a Large Bowl and Stir in Garlic, Lemon Juice and Reserved Beetroot Juice.

5
Done

Season to Desired Taste.

6
Done

Cover and Refrigerate.

7
Done

Serve With Water Crackers, Pita Bread or Lavash.

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Kali Powell

Seafood specialist known for his fresh and flavorful fish dishes.

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