Beetroot, Cashew and Parmesan Dip

Summer is a time to be social, which means I’m often in my kitchen whipping up meals to serve hungry guests.  This is one of my favourite go-to recipes to pull out when running home from a big day.  It’s luscious and vibrant and always goes down a treat with guests. So why not whip some up and invite some friends over!

Enjoy, Katie x

 

 

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Beetroot, Cashew and Parmesan Dip

Cooking time: 5-7 minutes plus construction time

Serves: 4-6

 

Ingredients

250 g beetroot

100 g roasted cashew

75 g parmesan

2-3 tbsp olive oil

1 tbsp freshly grated horseradish

Pinch of sea salt

  • Peel and cube your beetroot into 1-inch pieces and then pop into a saucepan and cover with cold water.
  • Bring to boil and cook for 5-7 minutes until tender. Then leave to cool.
  • When cool, pop into a blender with cashews, parmesan, horseradish, salt and olive oil.
  • Blend until well combined with no large lumps.  However, don’t be shy to leave a little rough for a more rustic texture, sometimes this is the way to go!  Season to taste.

 

Flatbread Crisps

Cooking time: 10 minutes

Serves: 4-6

 

Ingredients

4 flatbreads or tortillas

1 tsp sea salt, I like Maldon

1 tbsp nigella seeds

 

  • Preheat the oven to 150°C
  • Place flatbread on baking tray, brush with olive oil on one side and then sprinkle with salt and nigella seeds
  • Pop into the oven and leave to bake for 10 minutes.
  • Enjoy with dip!

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