Beetroot, Parmesan & Cashew Dip

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.