- 500 g raw beetroot, peeled and quartered
- 1 Clove garlic peeled
- 3 tablespoons Tahini (Hulled or Unhulled)
- 2 tablespoon Almond or Extra Virgin Olive Oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons ground cumin
- 1/2 teaspoon Himilayan Sea Salt
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat your oven to 180C
Divide peeled and quartered beetroot into 2 parcels of foil and bake for 35 - 40 minutes. Check as they could be tender beforehand.
Once cooked, place beetroot in the Thermomix bowl with all other ingredients. Set time 10 seconds/sp 5.
Once blended, place in a small bowl and serve with homemade crackers or veggie sticks of your choice.
Will keep in the fridge for approximately 4-5 days.
Adapted from Pete Evans "Healthy Every Day"
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.