![Fermented beetroot dip Fermented beetroot dip](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/76d38d92-1a91-478c-a28f-98bf2c7f010b/Derivates/333f5e50-5cf7-4653-9bc6-92ffdaf17f3c.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Show allGuacamole
5 menit
Hollandaise Sauce
15 min
Basil Pesto
10 min
Béchamel sauce
15 min
Spinach and Artichoke Dip
20min
Ranch Dressing
2 Std. 15 Min
Basil pesto
10 min
Maple Teriyaki Salmon with Rice and Broccoli
30min
Béarnaise sauce
15 min
Mustard-dill sauce
2 Std. 15 Min
Tomato ketchup
1 Std. 15 Min
Guacamole (TM5 Metric)
5 menit