Cashew Beetroot dip

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I am a big believer in filling your plate with lots of colour. This normally means there will be a variety of nutrition in each meal.  

At the beginning of the week, I usually make some kind of dip so whenever I go to make a meal, I can easily add a new colour and great flavours. 



1 cup of soaked cashews

1/4 cup of tahini

3 medium beetroots

Juice of one lemon 

1 glove of crushed garlic 

1/2 cup of filtered water 

1 tsp of celtic salt 

1/4 cup of coriander to garnish


  1. Pre-heat oven to 180 degrees.

  2. Cover beetroots with aluminium foil and place in oven. Cook for 30 minutes, or until cooked through.

  3. Once beetroot is cooked, peel off skin. You do this by running the beetroot under cold water. The skins should slide off easily.

  4. Blend all ingredients in a high speed blender.

Natasha Burbury