Ingredients
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe'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.
Tip
This is great for left over beetroot salad just use half the salad and go from step 2.
Thermomix Model
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Recipe is created forTM 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.Please 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!
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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