Nestlé Professional – Chefs Prize Draw

Beetroot & Horseradish Dip

Juliette Bryant, Superfoods and How To Use Them
Serves: 8
Download PDF

Ingredients

  • 1 raw beetroot
  • 1 cup cashew nuts, soaked & drained
  • 2 tbsp horseradish, grated
  • 1/2 tin organic coconut cream
  • 1/2 cup of olive oil
  • Pinch sea salt

Method

  1. Blend all ingredients into a food processor until smooth and place in the fridge to set
  2. Serve on a sliced cucumber for canapes, or use as a dip
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine