Ingredients:

1/2 cup raw cashews (soaked for 2 hours)
1 clove garlic
1 cup beetroot chopped up
1/2 cup lemon juice
pinch himalayan salt
2 heaped tbsp tahini
1/4 cup apple cider vinegar
1 dsp honey (or chosen sweetener)
1/4 cup olive oil
1 tsp cumin

Combine all ingredients in blender until smooth.  Easy as that!

Pour beetroot dip into jar and seal with lid (or air tight container). Store in fridge.