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Fermented beetroot dip

Fermented beetroot dip
4.0 1 rating
Prep. 20min
Total 25 h
660 g
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Ingredients

Soaking
  • cashew nuts, raw (see Tip)
    200 g
  • salt
    1 tsp
  • water, filtered for soaking
Beetroot dip
  • beetroots, raw (approx. 3 beetroots), peeled and cut into pieces (approx. 3 cm/1 in.)
    500 g
  • salt to season
  • black pepper, ground to season
  • extra virgin olive oil plus extra for covering dip
    2 tbsp
  • garlic clove
    1
  • probiotic capsules contents only (see Tip)
    2

Difficulty

easy

Nutrition per 660 g

Protein 41.3 g
Calories 8976 kJ / 2137.1 kcal
Fat 185.8 g
Fibre 23 g
Carbohydrates 72.1 g

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