Ingredients
Carrot salad
- 1 bunch new carrots
- 1 eschalot
- 1 tsp mustard
- 3 tbsp balsamic vinegar
- 3 tbsp Grapeseed Oil
- 1/2 orange (juice)
- salt
- pepper
- parsley
Beetroot sorbet
- 500 grams beetroot (cooked and peeled)
- 100 grams Rapadura sugar (to taste)
- 150 grams lemon juice
- 1 Egg white (optional)
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mix eschalot and parsley in the bowl 5 seconds / speed 5. Scrape down sides of bowl.
Add carrots (roughly chuncked) and mix 5 seconds / speed 5.
Add rest of ingredients and stir 10 seconds /
"Counter-clockwise operation" / speed 3.Check if there is enough salt and pepper and serve with beetroot sorbet.
The day before: rouhgly cut the beetroots and freeze them.
Place sugar in the bowl and mix 15 seconds / speed 10.
Add the frozen beetroots and the lemon juice - turbo 3-4 times.
Add the egg white and mix 1,5 minutes / speed 5.
For a fluffier result: insert butterfly and whisk 1 minute / speed 3.
Serve immediately or freeze during preparation of the carrot salad.
Add the frozen beetroots and the lemon juice - turbo 3-4 times.
Carrot salad
Beetroot sorbet
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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