​Beetroot, Ginger & Garlic Cashew Dip

Aside from bringing joy to your plate with this pretty dip, beetroots are an excellent source of folate, manganese, iron and vitamin C. 
This recipe came about while I was making the Spinach & Leek Dip. I had my head in the fridge, looking for something to inspire me and my eyes fell upon beetroot....
I simply LOVE colour on my plate and this dip doesn't disappoint. No filters were needed for the photo!! :) 
Put beetroot on your shopping list and brighten up your table! 
I used half the Basic Cashew Cream Cheese recipe for this. 

This makes about 3/4 cup basic cream cheese.

• 100g (3/4 cup) raw cashews (soaked 4-12 hours)
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/6 cup water

When the cream cheese is ready, add the following ingredients and blend well until smooth.

• 1/2 small/medium beetroot
• 1 teaspoon grated ginger root
• 1 clove garlic
• extra pinch salt (optional)​ ​