Fermented beetroot dip
TM6

Fermented beetroot dip

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Ingredients

Soaking

  • 200 g cashew nuts, raw (see Tip)
  • 1 tsp salt
  • water, filtered, for soaking

Beetroot dip

  • 500 g beetroots, raw (approx. 3 beetroots), peeled and cut into pieces (approx. 3 cm/1 in.)
  • salt, to season
  • black pepper, ground, to season
  • 2 tbsp extra virgin olive oil, plus extra for covering dip
  • 1 garlic clove
  • 2 probiotic capsules, contents only (see Tip)

Nutrition
per 660 g
Calories
8976 kJ / 2137.1 kcal
Protein
41.3 g
Carbohydrates
72.1 g
Fat
185.8 g
Fibre
23 g

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