Fermented beetroot dip

Fermented beetroot dip

5.0 6 valoración

Prep. 20min

Total 25h

660 g

Ingredientes

Soaking

raw cashews (see Tips)
200 g
salt
1 tsp
filtered water for soaking

Beetroot dip

beetroot (approx. 3 beetroots), peeled and cut into pieces (approx. 3 cm)
500 g
salt to season
ground black pepper to season
extra virgin olive oil plus extra for covering dip
2 tbsp
garlic clove
1
dairy free probiotic capsules contents only (see Tips)
2

Dificultad

fácil

Inf. nutricional por 660 g

Sodio 2740.9 mg

Proteína 44.6 g

Calorías 6546.7 kJ / 1564.7 kcal

Grasa 115.6 g

Fibra 20.7 g

Grasas saturadas 19.8 g

Carbohidratos 109.5 g

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