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Fermented beetroot dip
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- 200 g cashew nuts, raw (see Tip)
- 1 tsp salt
- water, filtered, for soaking
- 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)
- per 660 g
- 8976 kJ / 2137.1 kcal
- 41.3 g
- 72.1 g
- 185.8 g
- 23 g
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