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Fermented beetroot dip

Fermented beetroot dip
5.0 6 ratings
Prep. 20min
Total 25 h
660 g
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Ingredients

Soaking
  • raw cashews (see Tips)
    200 g
  • salt
    1 tsp
  • filtered water for soaking
Beetroot dip
  • beetroot (approx. 3 beetroots), peeled and cut into pieces (approx. 3 cm)
    500 g
  • salt to season
  • ground black pepper to season
  • extra virgin olive oil plus extra for covering dip
    2 tbsp
  • garlic clove
    1
  • dairy free probiotic capsules contents only (see Tips)
    2

Difficulty

easy

Nutrition per 660 g

Sodium 2740.9 mg
Protein 44.6 g
Calories 6546.7 kJ / 1564.7 kcal
Fat 115.6 g
Fiber 20.7 g
Saturated fat 19.8 g
Carbohydrates 109.5 g

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