When I made a big batch of beetroot puree recently, I weighed out lots of portions of 185 grams, which is the amount that I need for my chocolate beetroot muffins, and popped them in the freezer. But with all the gorgeous summer fruit around at the moment, we have been enjoying more than enough sweet treats, so I put together this simple little dip using the same quantity of beetroot puree. I had a few young taste testers on hand who gave it the thumbs up, then cheerfully devoured a bowl full, so I hope you like it too!
This recipe makes about two medium sized bowls of dip. It will keep in the fridge for up to a week.
185g unsalted cashews
185g beetroot puree (equivalent to about 2 large beetroot)
120g parmesan cheese, finely grated
1 clove of garlic, finely chopped
4 tbsp lemon juice
6 tbsp extra virgin olive oil
Pinch of sea salt
Freshly ground black pepper, to taste
Place the cashews into the bowl of your food processor and whizz briefly. You want the pieces to be chunky enough to give the finished dip some body. Tip into a medium sized bowl and set aside.
Put the remaining ingredients into the food processor and blend together. Add the beetroot mixture to the cashews and mix together well.
Taste for seasoning and you’re done!