Beetroot & Horseradish Dip

Food Starters Vegetarian
Juliette Bryant, Superfoods and How To Use Them
8 Servings
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
  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