Beetroot, Parmesan and cashew dip

Name: Beetroot, Parmesan and cashew dip
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 490 g
Ingredients: 80 g Parmesan cheese; 1 garlic clove; 150 g roasted salted cashew nuts; 450 g canned baby beetroot; 1 tbsp lemon juice; 1 pinch sea salt; 1 pinch ground black pepper; 1 spring onion/shallot

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Schwierigkeitsgrad einfach

Arbeitszeit 5 Min

Gesamtzeit 5 Min

Portionen 490 g

Zutaten

80 g Parmesan cheese crust removed and cut into cubes (3 cm)
1 garlic clove
150 g roasted salted cashew nuts
450 g canned baby beetroot (reserve1 tbsp beetroot liquid), remaining liquid drained
1 tbsp lemon juice (approx. ½ lemon)
1 pinch sea salt to taste
1 pinch ground black pepper to taste
1 spring onion/shallot trimmed and finely sliced for garnishing

Nährwerte: pro 50 g
Brennwert: 153 kcal / 641.9 kJ
Eiweiß: 6 g
Fett: 10 g
Kohlenhydrate: 8 g
Ballaststoffe: 2.5 g
gesättigte Fettsäuren: 2.8 g
Natrium: 294.5 mg