Beetroot Cashew and Horseradish Dip
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Total time:
Serves: 1¼ cups
- 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
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2019/04/17/beetroot-cashew-and-horseradish-dip/
3.5.3251