Vegan Beetroot and Kvass Dip
This prebiotic and probiotic dip is a healthful and pretty addition to a meze plate. Also, delicious with roasted vegetables or chicken, with fresh or toasted bread or dolloped over patties or pasta.
1 cup peeled and chopped beetroot
½ cup cashew nuts (can roast for extra flavour)
¼ red onion, finely chopped
1 tomato, chopped
1 garlic clove, peeled
3 tbsp organic sunflower seeds
½ cup Bio-Beet Kvass
1 tsp mustard
1 tsp ground cumin
2 heaped tsp carob powder
¼ tsp black pepper
½ tsp sea salt
Blend all the ingredients in a high-speed blender until smooth.
Serve and enjoy!
Pour into a clean, airtight glass jar and seal the lid. The dip will keep in the fridge for 3 days.
Adapted Recipe from the 'The Naked Vegan' by Maz Valcorza