Beetroot, Parmesan & Cashew Dip

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pat.conchie1
pat.conchie1 Member Posts: 9
edited June 2014 in Health and wellbeing

I love this recipe!  It's both delicious and hot pink, which makes it very appropriate for BCNA and other fund raisers for breast cancer.

  • 450g can baby beets
  • 150g packet salted roasted cashews
  • 1 cup grated parmesan
  • 1 clove garlic, crushed
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Celery and lavash to serve

Drain beetroot over bowl and reserve 1 Tbsp of juice.

Place cashews into food processor and process until thoroughly chopped.

Add beetroot and parmesan and process until finely chopped, Transfer to a large bowl

Stir in garlic, lemon juice and reserved beet juice.

Cover and refrigerate.

Comments

  • Janelle_BCNA
    Janelle_BCNA Member Posts: 52 ✭
    edited March 2015
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    I'm going to try this - it sounds delish!

  • Janelle_BCNA
    Janelle_BCNA Member Posts: 52 ✭
    edited March 2015
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    I'm going to try this - it sounds delish!

  • pat.conchie1
    pat.conchie1 Member Posts: 9
    edited March 2015
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    It is yummy.  I servie it with celery and lavosh for dipping.  Enjoy!!

  • Janelle_BCNA
    Janelle_BCNA Member Posts: 52 ✭
    edited March 2015
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    I gave this recipe a go and it looks and tastes delicious! I think this just might become a standard addition to my entertaining menu :)

  • Janelle_BCNA
    Janelle_BCNA Member Posts: 52 ✭
    edited March 2015
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    I gave this recipe a go and it looks and tastes delicious! I think this just might become a standard addition to my entertaining menu :)

  • pat.conchie1
    pat.conchie1 Member Posts: 9
    edited March 2015
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    I'm glad you like it - and glad I could share it.

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