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Beetroot and Goat's Cheese Dip (low salt)



1 portion(s)

Beetroot and Goat's Cheese Dip

  • 1 clove garlic
  • 1 spring onion, cut in 4
  • 50 g raw or roasted cashews
  • 40 g raw or roasted pine nuts
  • 1 medium beetroot (approx 160g)
  • 110 g goat's cheese
  • 1/2 tsp Thyme
  • 1/2 lemon, juice only

Recipe's preparation

    Roast beetroot
  1. Trim stem (leaving approx. 2cm), wrap in foil and place on baking tray in oven at 160degC (fan-forced) for 45 minutes.
    Peel while warm, allow to cool.

  2. Dip
  3. Place garlic and spring onion in mixing bowl.
    Chop 4 seconds / speed 7.
    Scrape down sides.

  4. Add cashews and pine nuts.
    Chop 5 seconds / speed 6.
    Scrape down sides.

  5. Add beetroot, goat’s cheese, lemon juice and thyme.
    Chop 6 seconds / speed 6.
    Scrape down sides and around blades.

  6. If necessary, mix a further 4 seconds / speed 6.

  7. Serve with crackers or vegetable sticks and enjoy!


You could skip the roasting beetroot step, and just use raw peeled beetroot.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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