Turkish-Beetroot-Dip-Thermomix-Recipe

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Turkish-Beetroot-Dip_2

Turkish Beetroot Dip (Kiz Guzeli)


  • Author: The 4 Blades
  • Total Time: approx. 90 minutes
  • Yield: medium sized bowl of dip

Description

This simple beetroot dip has a sensational colour (perfect for a celebration!) and utilises the yummy earthy flavour of the roast beetroot.

No: Gluten / Egg / Nuts
Contains: Dairy
*Variations: Can be made without Dairy


Ingredients

  • beetroot – 500g, peeled and cubed
  • olive oil
  • salt
  • garlic clove – 1
  • yoghurt – 200g, natural (*or your preferred dairy-free yoghurt)

Instructions

  1. Peel and cube 500g beetroot.
  2. Fill bowl with 500g hot water.
  3. Put beetroot into lower dish of internal steaming basket.
  4. Put steaming basket into place and program 15 minutes / Steaming Temperature / Speed 3.
  5. Preheat the oven to 180 degrees.
  6. Once the beetroot has finished, put it on a lined baking tray drizzled with some olive oil and sprinkled with salt.
  7. Bake for 30 minutes. You should be able to pierce the beetroot with a fork.
  8. Leave the beetroot out of the oven to cool.
  9. Chop a clove of garlic Speed 7 / 3 seconds.
  10. Add the beetroot to the bowl. Chop Speed 5 / 5 seconds.
  11. Add yoghurt (200g) and a pinch of salt to the bowl. Reverse+Speed 4 / 5 seconds.
  12. Serve immediately if you would like a warm dip, or store in the fridge before serving cold.

Notes

Can be refrigerated for a few days if fresh. Don’t store after serving for food safety. Best not frozen.

Keywords: Free Thermomix Recipes, Lower Carb, Savoury Thermomix Snacks, Vegan, Vegetarian

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