This beetroot and cashew dip Thermomix recipe combines a classic flavour combo, turning it into a sensational dip.
With minimal hands on time and few ingredients, it makes a decent amount so you can make it once and enjoy it several times.
It goes well with all sorts of things, don’t just limit to dipping. Serve with a dollop of goats cheese for a snack, on top of salad, with mashed potato, alongside grilled halloumi or meats. You can even use it as a pizza sauce!
Roast Beetroot and Cashew Dip
This is one dip you'll be making over and over! With a great balance of flavours, you'll be asked for the recipe wherever you take it.
Servings: 12 serves
- 800 g beetroots
- 100 g raw cashews
- 2 cloves garlic (10g)
- 15-20 g lemon juice
- 2 sprigs basil
- 25 g olive oil
- salt and pepper
Preheat oven to 200°C.
Wash beetroot thoroughly then place in a baking dish and cover with either a lid or alfoil. Bake 1 hour. Remove from the oven and test with a fork to check they're tender. If not, return to the oven and cook until tender – they may need up to half an hour longer, depending on their size. When cooked, leave to cool.
When cool enough to handle, peel the skin off the beets. You will be able to do this with your hands, no need for a peeler.
Place all ingredients in mixer bowl. TURBO/1 second/MC on. Repeat 2-3 times, until it reaches your desired consistency. Taste and season with salt and pepper if required.
Serve dip with vege sticks and crackers, or as an accompaniment to a meal.
Serving: 1serve | Calories: 94kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 272mg | Fiber: 2g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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