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Category:
Appetisers
Rating:
5.00
Contributor:
marel
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Beetroot and Cashew Nut Dip or Spread
1 whole fresh raw beetroot—approx 8cms round or 1 tin beetroot 225gms.Best with Fresh beetroot
120 gms cashew nuts or replace with slivered almonds
1tbs extra virgin olive oil—plain no added flavourings
25 gms good quality parmesan—not the packet variety
1 tbs of fresh lemon juice
1tbs white vinegar—no added flavouring
Good pinch of salt
 Gently roast the cashew nuts on a baking try in the oven (mod temp) being careful not to burn. They should be a nice golden colour.
Prepare the fresh beetroot by trimming the top and bottom. Place in a microwave safe container with a lid and cook with 1/2 cup of water until just cooked through. Times will vary according to the microwave. Leave to cool and then peel. Rough chop it into pieces approx 2 cms square.
Grate the parmesan or chop into fairly small pieces. Grating is best.
Add to your Kitchen food processor the cashews and process until finely ground. Then add the cheese, oil, salt and nearly all the lemon juice and vinegar and process. You made need to scrape the sides of the processor a few times. Then add the chopped beetroot and process until well blended and all ingredients are finely ground.
Check the seasoning and add the remainder of the lemon juice and vinegar if needed and also more salt if required.
Chill in the fridge and serve with your favorite vegetable sticks or savoury biscuits. This is also great served with small squares of toast.
PS the reason for using plain olive oil and vinegar is that often the extra flavours added are too strong for the delicate beetroot flavour. I know I made this mistake |
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