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Beetroot and Mint Dip
Kelly Alexander - Raw by Nature • August 13, 2021
Beetroot and Mint Dip
Kelly just happens to be on our favourite customers. Always bringing the inspiration for plant based recipes. Kelly has an incredible cookbook you can purchase in store or HERE
Ingredients:
- 2 cups grated beetroot
- 2 cups of cashews soaked for 2-4 hours
- ½ cup coconut water (or regular water)
- 1 cup of mint leaves
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon garlic
- 2 tablespoons olive oil
- 2 tablespoons lime juice
Method:
Drain and rinse the cashews well
Place everything in your food processor and process until completely smooth and creamy.
This dip will keep in a sealed jar in the fridge for 2-3 days.
If you love this recipe you can find more of Kelly's unique recipes HERE
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CRISPY CARROT HALOUMI ROSTI with fennel, celery and green olive salad
No Bake Carrot Cake
Liz's Sourdough Hot Cross Buns
