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Beetroot & Cashew Dip



400 g


  • 400 g Raw Beetroots (or can)
  • 100 g Salted Cashews
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons horseradish cream
  • 2 cloves garlic
  • dash salt & pepper (to taste)
  • 3 tablespoons Sour Cream (optional)

Recipe's preparation

  1. 1. Add beetroot and cashews chop 5sec/sp5. Secure lid with measuring cup.

    2. Add remaining ingredients blend 10-15sec/sp5-6 until desired consistency is achieved.


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Add sour cream for creamier texture or omit for a dairy-free option.

Omit Cashews for a nut-free option.

Serve on baby spinach for a Christmas festive spin and garnish with your favourite green herb.

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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  • How long can you keep for if made with fresh...

    Submitted by aniemum on 13. October 2017 - 13:35.

    How long can you keep for if made with fresh beetroot and dairy free? Thanks

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  • Absolutely delicious with raw

    Submitted by jennalily on 27. March 2016 - 17:28.

    Absolutely delicious with raw beetroot! We love this recipe and it will become a staple around here.

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