Ingredients
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
-
6
50min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
-
Recipe's preparation
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.Place garlic and spring onion in mixing bowl.
Chop 4 seconds / speed 7.
Scrape down sides.Add cashews and pine nuts.
Chop 5 seconds / speed 6.
Scrape down sides.Add beetroot, goat’s cheese, lemon juice and thyme.
Chop 6 seconds / speed 6.
Scrape down sides and around blades.If necessary, mix a further 4 seconds / speed 6.
- Serve with crackers or vegetable sticks and enjoy!
Roast beetroot
Dip
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Add a comment