Appareils et accessoires
Beetroot, Parmesan and cashew dip
Prép. 5min
Total 5min
490 g
Ingrédients
-
Parmesan cheese crust removed and cut into cubes (3 cm)80 g
-
garlic clove1
-
roasted salted cashew nuts150 g
-
canned baby beetroot (reserve1 tbsp beetroot liquid), remaining liquid drained450 g
-
lemon juice (approx. ½ lemon)1 tbsp
-
sea salt to taste1 pinch
-
ground black pepper to taste1 pinch
-
spring onion/shallot trimmed and finely sliced for garnishing1
Niveau
facile
Infos nut. par 50 g
Sodium
294.5 mg
Protides
6 g
Calories
641.9 kJ /
153 kcal
Lipides
10 g
Fibre
2.5 g
Graisses saturées
2.8 g
Glucides
8 g
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