Fermented beetroot dip

Soaking

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

Beetroot dip

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