by @Sezzy.brown
Roasted Beetroot With Whipped Cashew Dip
Ingredients
- 6 beetroots (mix up the colours if you can)
- 2 tbsp olive oil
- 1 tsp honey/maple syrup
- 2 tbsp fresh thyme
- 1/2 tsp sea salt flakes
Ingredients for the Cashew Dip
- 350 g raw cashews
- 1 cup water
- zest of half a lemon
- juice of a whole lemon
- 2 garlic cloves
- 1-2 tsp sea salt flakes
Topping
- 3 tbsp almonds – roughly chopped and toasted
- fresh dill
Preparation
- Preheat oven to 200C.
- Thoroughly wash the beetroots then cut them into 1-inch pieces.
- In a small bowl, combine the rest of the beetroot ingredients. Transfer the beetroot to a lined baking tray then pour over the mixture and toss to combine. Roast for 20 – 25 minutes.
- In the meantime add the cashews to a pot, cover with water and boil for 15 minutes so that the cashews are super soft. Rinse and drain.
- Add the cashews to a high-speed blender or food processor with the rest of the cashew cream ingredients and blend until super smooth. This may take up to 5 or 10 minutes to get it smooth and airy. Add more salt if needed.
- To serve, spread the cashew cream over a plate the top with the beetroot, almonds and dill. Enjoy with grilled bread, with more roasted veggies or crackers!
