Beetroot,Parmesan and Cashew Dip from Suzie

• 450gm can Baby Beets
• 150gm pkt Salted Roasted Cashews
• 1 cup grated Parmesan
• 1 clove Garlic crushed
• 1 tab Lemon Juice

METHOD

1. Drain the beetroot, RESERVE 2 TAB OF JUICE, set aside
2. Place Cashews in processor and roughly chop
3. Add Beetroot and Cashews to processor and finely chop
4. Transfer all to bowl
5. Stir in Garlic, reserved Beet juice and Lemon juice
6. Cover and refrigerate until using

NOTE This recipe was sent to me by my sister, this dip is one of her faves.