Fermented beetroot dip

Soaking

• 200 g cashew nuts, raw (see Tip)
• 1 tsp salt
• water, filtered for soaking

Beetroot dip

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