Fermented beetroot dip

Fermented beetroot dip

5.0 6 ratings

Prep. 20min

Total 25 h

660 g

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Boston baked beans

30 h 45min

Fig and walnut ice cream

8 h 40min

Savoury potato and onion bake

1 h 30min

Cardamom and lime syrup cake

1 h 35min

Rosemary and sea salt crackers

35min

Apple and cucumber relish

10min

Gluten free rough puff pastry

1 h 15min

Apple and ginger paste

6 h 15min

Spiced poached pears with vanilla cheesecake and gingernut crumb

5 h 30min

Ricotta and polenta chips

2 h 20min

Meatballs with Romesco sauce

1 h 40min

Ginger bundt cake

1 h