Ingredients
600 g
DIp
- 200 g Raw beetroot, Peeled and quartered
- 1 small carrot, cut in chunks
- 1 small green apple, cored and quartered
- 1/8 red onion
- 2 sprigs fresh mint
- 1 tbsp olive oil
- 1/2 lemon
- salt to taste
- 250 g block of cream cheese
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6
10min
Preparation 10minBaking/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.
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Recipe's preparation
1. Place all ingredients into the mixing bowl and chop 8 sec | speed 5 check consistency, have as chunky as you like – but don’t blend too fine.
2. Place in the cream cheese cut into chunks and blend 8 sec | speed 7 then check and scrape down the sides, 2-3 sec | speed 5 until desired consistency is reached.
Accessories you need
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Spatula TM5/TM6
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Tip
This is great for left over beetroot salad just use half the salad and go from step 2.
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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