The BEST Beetroot Dip

AND, you can dehydrate it.  Beetroot, garlic, cashews, lemon juice … doesn’t get much better than this.  Jenny H sent me this recipe and I made up a batch and dried it (according to directions).  Took some out on my last trip, added a little water and hey presto! Beetroot dip.  I let it stand for an hour before using it, should have used it straight away or added a bit more water but it was still fantastic.

RECIPE*

• 1 cup raw unsalted cashews
• 3 cloves garlic
• 4 medium beetroot
• Juice of 1 large lemon (I actually added more than this)
• 1/3 cup olive oil
• Sprig of parsley
• Salt & pepper to tast

1. Cook the beetroot in its skin with the root and 1 inch of the tops still attached, when cool, peel off the skin, tops and roots.
2. Meanwhile, soak the cashews in water for a few hours, drain, rinse.
3. Whizz the nuts and garlic in a food processor until they just start to form a paste.
4. Add all the other ingredients and wizz again.
5. Add enough water to make the right consistency (a dip instead of a paste)
6. Eat straight away OR, spread thinly on dehydrator trays to dry.
7. When dry, put it back in the food processor and grind to a fine powder.

The finished product

I stored it in the freezer and then pulled enough out for the overnight walk, didn’t take too much cause I wasn’t sure how it would go, but everyone loved it, even the kids!

After it’s been dried and re-ground, this is probably enough for 4 or 5 overnight walks!

*Earth Garden, author Liz Ingham, Melbourne.

Thanks Jenny for sending me the recipe!