Beetroot, Parmesan And Cashew Dip - cooking recipe

Ingredients

450 g baby beets
150 g salted roasted cashews
1 cup grated parmesan cheese
1 garlic clove, crushed
1 tablespoon lemon juice
salt and pepper, to taste

Preparation

Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
Place cashews in a food processor and process until roughly chopped.
Add the beetroot and parmesan cheese and proccess again until finely chopped.
Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.
Season to desired taste.
Cover and refrigerate.
Serve with water crackers, pita bread or lavash.