Beetroot, Parmesan and cashew dip

Name: Beetroot, Parmesan and cashew dip
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: European, British
Ingredients: 80 g Parmesan cheese, crust removed and cut into cubes (3 cm); 1 garlic clove; 150 g roasted salted cashew nuts; 450 g canned baby beetroot (reserve1 tbsp beetroot liquid), remaining liquid drained; 1 tbsp lemon juice (approx. ½ lemon); 1 pinch sea salt, to taste; 1 pinch ground black pepper, to taste; 1 spring onion/shallot, trimmed and finely sliced for garnishing