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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
- 2137.1 kcal / 8976 kJ
- Protein
- 41.3 g
- Fat
- 185.8 g
- Carbohydrates
- 72.1 g
- Fiber
- 23 g
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