Ingredients for Beetroot Parmesan And Cashew Dip
- Baby Beets
- Roasted Cashews
- 1/2 cup grated Parmesan cheese
- Garlic Clove
- 1/2 lemon, juiced
- Salt And Pepper
How to Make Beetroot Parmesan And Cashew Dip
- Drain one 15-ounce can of beetroot, reserving 1 tablespoon of the beetroot juice.
- Place 1 cup raw cashews in a food processor and pulse until roughly chopped.
- Add the drained beetroot (approximately 1 1/2 cups), 1/2 cup grated Parmesan cheese, and process until finely chopped but still slightly chunky.
- Transfer the mixture to a medium bowl. Stir in 2 cloves minced garlic, the juice of 1/2 lemon, and the reserved 1 tablespoon of beetroot juice.
- Season generously with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Can be made ahead!)
- Serve chilled with your favorite dippers such as water crackers, pita bread, or lavash.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
78g
Fat
77g
Carbs
16g
