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!
Roasted Beetroot and Cashew Dip
- 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.
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.