Beetroot & Cashew Dip by Lauren

Beetroot & Cashew
 
1. Drain a 425g can of baby beetroot
2. Place in food processor with 1/2 cup roasted cashews, 2 tablespoons extra virgin olive oil and 1 teaspoon chopped thyme
3. Process until chunky, season and serve. 
Sitemap | 2006 - 2017 © Chefs Essentials - Cookware and Gifts | www.chefsessentials.com.au - All Rights Reserved | Design by UBC Web DesignUBC Web Design logo