Beetroot Cashew and Horseradish Dip
It’s hard to believe that something this colour is all natural
I just love beetroot dip – and its so easy to make
Only four healthy ingredients
Takes hardly any time to put together
And its deeelicious on fresh crusty sourdough
If you are doing any entertaining over Easter, add this to your list of things to serve
You and your guests are sure to love it
- ½ cup cashews
- ¼ cup boiling water
- 1 x 400 gram tin baby beetroot, drained
- 1 teaspoon horseradish
- Place cashews in a small bowl, pour boiling water over and set aside until water has cooled, approx 20 mins
- Place cashews, water, drained beetroot and horseradish in the bowl of a food processor or thermomix
- Puree until smooth
- Serve with crackers or dollop on fresh crusty sourdough
- Store any leftovers in an airtight container in the fridge
from this post for Beetroot Chips
Beetroots are incredibly healthy for you. First of all of course, they are a vegetable! They are an excellent source of fibre (for healthy bowels), folate (for healthy DNA replication and reduces heart disease), manganese (trace mineral required for healthy bones, skin and blood sugar control) and potassium (lowers blood pressure).
Beetroots contain powerful antioxidants called betalains with antioxidant and anti-inflammatory properties.
These are the baby beets I used in this dip
