- 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
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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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