BEETROOT DIP

For 4
Preparation time approx. 25 min.

2 dl of macadamia or cashew nuts
4 medium beets grated
a small piece of celery, grated
3 cm piece of horseradish, peeled and grated
1 tbsp. of Tamari or soy sauce
1/2 clove of garlic or 1/2 tsp garlic powder
1 tsp. of onion powder
freshly ground black pepper
2 tsp. of apple cider vinegar
salt to taste, if necessary

Finishing:
1/2 dl capers

Grind the dried nuts in a blender to a powder. Grate the vegetables and add into the food processor bowl with the remaining ingredients. Power mix increasing the revolutions and finally at full power for about 60 sec. Use a stirring rod. Pour into serving bowls and finish with capers. Suitable for a spread or a dip. Keep in the refrigerator in a covered container. Keeps for approx. 2 days.