Balsamic, Beetroot, Fetta and cashew dip

Recently we got a dip from the shop that was really good so I have tried to replicate it and it was pretty easy but tasted better cause it was fresh!

Ingredients
1 medium Fresh beetroot
150g Danish Fetta cut into cubes
1-2 tablespoons Balsamic vinegar more if needed to make it smooth
1/4 cup Raw cashews
Salt to taste

What to do
Cut the beetroot in half and remove the ends and wrap in aluminum foil and bake in the oven for 40 minutes until soft. Remove from oven and cut into smaller pieces, allow to cool a little.
In a food processor place raw cashews and pulse until chopped. Add the Danish  Fetta and the beetroot. Add a little balsamic vinegar to help pulse the ingredients together and to smooth out. Add a touch of salt for taste. I even left my cashews a little chunkier for a bit of texture.
You can use this dip with fresh vegetable sticks, crackers, we even put a little on some scotch fillet steak. Other ideas is to use in a wrap with a salad.