Salsa de Remolacha y Almendra (Beetroot and Almond Sauce) (TM)

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This is a translation of a recipe in Salsas y Aliños con Thermomix (Susaeta Ediciones)

Ingredients

• 2 cooked beetroots
• 1 tablespoon dijon mustard
• 1 tablespoon vinegar
• 100g olive oil
• ½ teaspoon sugar
• 25g shelled almonds
• Salt

Method

1. Put the almonds in the bowl and chop 3 seconds / Speed 8. Reserve.
2. Without cleaning the bowl, add the previously chopped beetroot, the mustard, sugar, vinegar and salt and mix 10 seconds / Speed 4.
3. Remove the lid and using the spatula push down the ingredients from the inside of the bowl.
4. Next, close the lid and start the machine at Speed 4.
5. Add the oil, little by little through the lid until you have the desired consistency.
6. Add the almonds and mix for a few seconds / Speed 4.

Serving suggestions

This sauce is very suitable for seasoning salads, vegetables and steamed potatoes.