Beetroot, feta and cashew dip
This pink beauty always elicits requests for the recipe! Guests will be surprised when they find out how easy it is to whip up in a matter of minutes.
In a blender, place beetroot, feta, cashews, olive oil, plus salt and pepper to taste, and blitz to desired consistency. Spoon into a bowl and top with a few cashews and a drizzle of oill.
1 250g pack Leaderbrand pre-cooked baby beetroot, drained
100g Zany Zeus creamy feta
½ cup roasted, unsalted cashews
1 Tbsp olive oil
1 Tbsp lemon juice
Nut oil eg Uncle Joe’s hazelnut oil, to garnish