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Richelle's Too Easy Beetroot Dip



600 g


  • 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

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.



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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 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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