Beetroot dip

Ingredients

• Beetroot

  Cooked, vacuum packed - Tesco

  3 beetroot or 165g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Cashews

  Raw, Organic - Sage Valley

  40g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  200 cup or 49kg

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Cut the beetroot in half and place in a medium-sized saucepan. Cover with water, add a pinch of salt and place on a medium to high heat. Bring to a simmer and cook for 12-14 minutes, or until cooked through. Drain and set aside.
3. Leave the beetroot to cool, and once you’re able to handle them, peel off the skin of the beetroot.
4. Place the peeled beetroot in a blender, along with yoghurt, pepper and raw cashews. Blend for 30-40 seconds, or until rich and smooth.
5. Pour into a bowl and serve with vegetable crudités.*
6. *One serve is approx 2 tablespoons.