BBQ Beetroot and Toasted Cashew Dip
Author: Kaylie Kist
Recipe type: Dip
Cuisine: BBQ
Prep time:
Total time:
- 50g macadamia nuts
- 1 tsp black onion seeds
- 2 medium apples
- 2 medium beetroots
- 1 thumb size piece of ginger
- 2 tablespoon olive oil
- 2 tbsp red wine vinegar
- 3 tbsp greek yoghurt
- Toast the macadamia & onion seeds in a dry frying pan
- Peel and roughly chop the apple, beetroot and ginger, place into a food processor
- Add the rest of the ingredients and blend
- TIP: For absolute best results - roast your own beetroots!
Recipe by Sustarian Living at https://www.sustarianliving.com/bbq-beetroot-and-toasted-cashew-dip/
3.5.3239