- TM 31
Ingredients
Roasted Beetroot and Sun Dried Tomato Dip
- 4 Beetroot
- 100g Cashews, raw
- 140g Sundried Tomatoes, drained.
- 1 chilli
- 1 lemon
- 20g olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Top and Tail 4 Fresh Beetroots and place into a baking tray filled with 4 tbsp oil and 4 tbsp water. Cover tightly with foil. Bake for 60 mins.
Add Sundried Tomatoes, Olive Oil, Cashews and Deseeded Red Chilli to the TM Bowl and Chop for 4 seconds on speed 7.
Add Peeled Roasted Beets, Lemon Juice and Cracked Pepper. Mix/Chop for 4 seconds on speed 5.
Serve
Roasted Beetroot and Sun Dried Tomato Dip
Thermomix Model
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Recipe is created forTM 31
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
Thanks Samantha for this dip. I didn't have cashews so used walnuts instead and they worked as a subsitute. I also added a couple of parmesan rinds to the beetroots while roasting and then included them when I chopped the nuts which has given the dip a bit of a cheesy flavour.
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