1 x 450g can baby beetroot
1 x 150g packet salted cashew nuts
1 cup grated parmesan cheese
1 clove garlic, crushed
1 tablespoon lemon juice
Salt and pepper to taste
Drain beetroot, reserving 1 tablespoon of the juice.
Place cashews in a food processor and process until chopped.
Add drained beetroot and parmesan.
Process until it is all finely chopped.
Transfer to a large bowl.
Stir in garlic, lemon juice and reserved beetroot juice.
Season to taste.
Can be made ahead
5½ cups of raw nuts of your choice (I like whole almonds, cashews and peanuts)
2 tablespoons maple syrup
2 tablespoons butter, melted
1 ½ teaspoons sea salt
1 teaspoon vanilla extract
¼ teaspoon cayenne pepper
Preheat the oven to 180°C.
Line a large baking tray with parchment paper so the maple syrup doesn’t get stuck to the pan.
Mix the nuts in a large bowl.
In a small bowl combine maple syrup, melted butter, salt, vanilla, cayenne pepper and gently whisk until blended.
Pour the mixture over the nuts and stir well until all the nuts are lightly coated.
Spread the mixture in a single layer across the baking tray.
Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until the nuts are deeply golden usually about 40 minutes for me but depends on your oven.
Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan.
Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
Let the nut mixture cool completely on the pan.
Nuts will keep for up to 2 months in a sealed bag at room temperature.