This is by far our favourite recipe.
After a long walk one day we arrived home with sore feet, aching legs, and a ravenous hunger - being only 3pm it was a hunger only nibbles and crudite would suffice.
Gazing into the cupboard, I spied a jar of baby beetroot, a packet of cashews, and some olive oil. Surely that would blend to a tasty dip...?
- If you don't have parmesan, it can easily be omitted. It adds an extra dimension to the dip, but isn't the end of the dish if left out by any means. If you do omit it, add a pinch of salt to the dip.
- Instead of horseradish, try wasabi. You may want to start with a little less than a teaspoon though, depending on how hot your make of wasabi is...
- Some beetroot in vinegar, especially the fresh kind, can by very sharp and well, vinegary-ry. I wouldn't suggest using that kind in this recipe, unless you love the taste of vinegar.
To make one small mason jar (as in the photos):
100g/ 1/2 cup unsalted cashews
180g (roughly) baby beetroot in vinegar
1-2 tsp horseradish
3-4 dsp olive oil
30g parmesan cheese
Crackers, breadsticks, or raw veg such as carrot sticks, slices of pepper, baby mushrooms are all great accompaniments.
- Try letting the dip down with a little more olive oil stir through pasta.
- Spread on puff pastry, crumble over goats cheese and bake in the oven until the pastry is golden. Served with a spinach and rocket salad, this makes a delicious and quick lunch or supper.