Thermomix Creamy Roasted Beetroot Dip
This vibrant Thermomix creamy roasted beetroot dip blends sweet roasted beets, tangy yogurt, and fresh herbs into a smooth, flavorful spread. Perfect as a healthy appetizer, sandwich spread, or colorful party dip.
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •2 medium beetroots (about 300g), peeled and diced
- •2 tablespoons olive oil
- •1 small garlic clove
- •1/2 cup Greek yogurt (or dairy-free yogurt)
- •2 tablespoons tahini
- •1 tablespoon lemon juice
- •1/2 teaspoon ground cumin
- •1/2 teaspoon sea salt
- •1/4 teaspoon black pepper
- •1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
- 1
Preheat your oven to 200°C (400°F). Toss diced beetroot with 1 tablespoon olive oil and spread on a baking tray. Roast for 25-30 minutes or until tender and caramelized. Let cool slightly.
- 2
Add roasted beetroot and garlic clove to the Thermomix bowl. Chop for 5 seconds / Speed 6, scraping down the bowl as needed.
- 3
Add Greek yogurt, tahini, lemon juice, ground cumin, salt, pepper, and remaining 1 tablespoon olive oil to the bowl.
- 4
Blend for 20 seconds / Speed 7, stopping to scrape down the sides halfway through.
- 5
Check texture: for a smoother dip, blend an additional 10-15 seconds / Speed 8.
- 6
Taste and adjust seasoning with extra salt, lemon juice, or cumin as desired.
- 7
If using, add fresh dill or parsley. Mix for 5 seconds / Speed 4 to combine.
- 8
Transfer to a serving bowl and drizzle with olive oil or sprinkle with extra herbs before serving.
Tips & Variations
Pro Tips
- • Roast beets ahead of time and refrigerate for up to 2 days to save time.
- • For extra creaminess, use full-fat Greek yogurt or add a splash of olive oil when blending.
- • Scrape down the Thermomix bowl thoroughly to ensure a smooth dip.
- • Let the dip chill in the fridge for an hour after blending for flavors to meld beautifully.
- • Serve with toasted pita, crackers, or fresh vegetable sticks for a colorful appetizer.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Make it vegan by using a dairy-free yogurt alternative.
- • Add 1/4 cup feta cheese before blending for a tangy, Mediterranean twist.
- • Mix in a pinch of smoked paprika for extra depth and subtle smokiness.
Frequently Asked Questions
Can I use pre-cooked or canned beetroot?
Yes, you can use pre-cooked or canned beetroot to save time. Drain and rinse well, then proceed from step 2. The flavor will be less caramelized and sweet compared to freshly roasted beets.
How long does this dip last in the fridge?
Stored in an airtight container, this beetroot dip will keep fresh for up to 4 days in the refrigerator.
Can I freeze this sauce?
While you can freeze it, the texture may change slightly upon thawing due to the yogurt. Stir well after defrosting for best results.
What can I serve with Thermomix Creamy Roasted Beetroot Dip?
It’s delicious with pita bread, crackers, veggies, or as a sandwich spread. Try it alongside other dips like our <a href="/recipes/thermomix-roasted-red-pepper-hummus">Thermomix Roasted Red Pepper Hummus</a> for a colorful platter.
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