Recipes

Beetroot & Cashew Dip

1 medium (about 350g) beetroot, cut in half

1 cup cashews, soaked in water, preferably overnight

1 garlic clove, roughly chopped

1 Tbsp red wine vinegar

1/2 Tsp ground cumin

1/2 Tsp flaky salt

2 Tbsp coconut oil, melted if solid

Heat oven to 180C

Put the beetroot on a tray and roast for 1 hour or until easily pierced.

Cool, peel and roughly chop,

Drain cashews and put everything except the coconut oil in a food processor and whiz until smooth (scrape down the sides occasionally)

Once smooth, pour the coconut oil through the feed tube and process to combine

and an option is to top with white bean salad

Cook's Tip. beetroot cooking time varies based on the season and how long since they are harvested