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1 Beetroot & Cashew Dip

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Beetroot & Cashew Dip

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Ingredients

400 g

Beetroot

  • 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)
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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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Tip

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 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.

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Comments

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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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