1Wash, peel and chop the beetroot into medium sized chunks.
2Wash and cut the apple in medium sized chunks (skin can stay on, but please remove the core/stem, if you haven't already).
3Place the beetroot and apple pieces in small pot. Add a tiny bit of water – so that there is just about an inch of water in the pot and only 10%of the apple/beetroot is under water – and bring to the boil over a medium heat. Essentially what you want is to avoid the apple and beetroot from sticking to the pot, whilst only minimally cooking/steaming/softening them thereby retaining as much of their nutrients and vitamins as possible.
4While beets and apple ‘cook’, puree the macadamia nuts and oil with a handheld blender (like I did) or pop in a food processor. Puree until the mixture has a smooth consistency.
5Once the beets and apple are ready, drain them and add them to the macadamia mixture. Then blend everything together until smooth. Add a pinch of salt.