Beet And Cashew Dip

Beet And Cashew Dip

This wholesome dip is great with crackers, vegetable sticks, or used as a spread. Rich in beetroot flavour and goodness with the yummy taste of roasted cashews. This is sure to be a family favourite!

Ingredients

  • 25g ricotta
  • 50g sour cream
  • 1 clove of garlic, or ½ tsp minced garlic
  • 1 Tbsp Healtheries LSA Oil
  • 1 large beetroot, peeled and baked
  • 70g cashew nuts
  • 1 Tbsp Healtheries Ground LSA
  • 1 Tbsp water
  • Juice of ½ a lemon
  • Salt and pepper to taste

Method

  1. Preheat oven to 180°c. Peel and cut the beetroot into pieces and place on a tray in the oven with a drizzle of oil to bake for 20 – 30 minutes. Once cooked put aside to cool for 10 – 15 minutes before adding to other ingredients.
  2. Lightly roast the cashew nuts on the stove top over a low heat for approximately 5 minutes being careful not to let them burn (no oil is necessary). Once lightly brown and roasted put aside to cool.
  3. Place the ricotta, sour cream, garlic, Healtheries LSA Oil, Healtheries Ground LSA, water and lemon juice in a food processor. Add the cooked beetroot to the mixture along with the toasted cashews and mix well to combine.
  4. Season with a little salt and pepper.

Serving Suggestion

Serve with a selection of vegetable sticks and Healtheries KidsCare® Potato Stix or Rice Wheels.

Nutritional Information

 

Average Quantity per Serving

Average Quantity per 100g

Energy

339kJ (81Cal)

1190kJ (284Cal)

Protein

2.2g

7.8g

Fat, Total

6.9g

24.0g

- Saturated

1.6g

5.7g

- Polyunsaturated

1.8g

6.1g

- Monounsaturated

3.4g

11.8g

Carbohydrate

2.5g

8.6g

- Sugars

1.5g

5.1g

Dietary Fibre

1.0g

3.5g

Sodium

91mg

319mg

 
 
 
 
 

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