- TM 31
Ingredients
Dip
- 300g Fresh Beetroot
- oilve oil, to drizzle
- 1 garlic clove
- 1ts cumin, ground
- Few fresh mint leaves
- salt & peper, to taste
- 200g Greek yoghurt
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place beetroot drizzled with olive oil into oven at 180 degrees for approx 20 mins it will depend how big your beetroot is- no need to peel as it will be easier to peel when it comes out of the oven. In the last 10min or so place the garlic into the oven to get roasted garlic, this flavour is a bit less harsh in the dip than raw garlic.
Place the cooled peeled beetroot & garlic inot the TM bowl with the remaining ingredients & process for 5 - 10 secs on speed 6, scraping the bowl down halfway through.
Beetroot Dip
Tip
Option; serve with yoghurt, olive oil & dukkah as pictured
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.
Comments
Good recipe
The texture is not what I was after. I used thick yoghurt. I think the beetroot needs longer as there was little bits of beet.
#doyoueventhermo?
Did you use thick greek yoghurt?
Cooking from scratch www.arwensthermopics.com
This is not a dip but more like a sauce, very running and I followed the recipe! shame as it took a long time to roast and cool! Any hints or is it just this recipe?
Tray
Thanks so much
Cooking from scratch www.arwensthermopics.com
Yummy
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