Beetroot, Parmesan and Cashew Dip

• 450 g baby beets
• 150 g roasted cashews
• 1 cup parmesan cheese, grated
• 1 garlic clove, crushed
• 1 tablespoon lemon juice
• 1 pinch salt

1. Put cashews into blender.
2. Roughly chop.
3. Add remaining ingredients and blend.
4. Transfer mix to large bowl.
5. Cover and refrigerate.

baby beets, cashews, parmesan cheese, garlic, lemon juice, salt

Taken from www.food.com/recipe/beetroot-parmesan-and-cashew-dip-365735 (may not work)