Since we have been living in Australia we seem to be on a beetroot-fest, and have got through jars of pickled beetroot chopped up in salads, home grown (!) sliced thinly in salads, roasted... Yes we really do seem addicted.
This is by far our favourite recipe.
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...?
Along with these ingredients, I added some horseradish and parmesan, and a quick blend later, we had a dip!
The thing I love most about it is that it is made from store cupboard ingredients. Which means if ever someone turns up unannounced, or we return home from another long walk - it can be ready in an instant.
- 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.
The Recipe
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 |
It's ready to serve!
Crackers, breadsticks, or raw veg such as carrot sticks, slices of pepper, baby mushrooms are all great accompaniments.
Crackers, breadsticks, or raw veg such as carrot sticks, slices of pepper, baby mushrooms are all great accompaniments.
The dip keeps in the fridge in jar for at least a couple of days - it always gets eaten by that point in our house to be honest!
Place everything in a chopper and blitz until your desired consistency, adding more oil if required. I tend to blitz for around 20-30 seconds, but this can vary with machine, and whether you like little chunks in your dip or if you prefer it smooth. I like a little texture in mine.
Ideas:
- 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.