Salsa de Remolacha y Almendra (Beetroot and Almond Sauce) (TM)
This is a translation of a recipe in Salsas y Aliños con Thermomix (Susaeta Ediciones)
| Salsa de Remolacha y Almendra (Beetroot and Almond Sauce) (TM) | |
|---|---|
_Thermomix_TM5.jpg) |
| The new Thermomix TM5 (2014) | |
| Servings: | Servings: 6 - Makes 150 ml |
| Calories per serving: | 38 |
| Ready in: | 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 31st August 2012 |
|
Best recipe reviewNot bad use for beetroots 4.43/5 I don't have a Thermomix, but made this with a food processor and it was really nice. |
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 2 cooked beetroots
- 1 tablespoon dijon mustard
- 1 tablespoon vinegar
- 100g olive oil
- ½ teaspoon sugar
- 25g shelled almonds
- Salt
Method
- Put the almonds in the bowl and chop 3 seconds / Speed 8. Reserve.
- Without cleaning the bowl, add the previously chopped beetroot, the mustard, sugar, vinegar and salt and mix 10 seconds / Speed 4.
- Remove the lid and using the spatula push down the ingredients from the inside of the bowl.
- Next, close the lid and start the machine at Speed 4.
- Add the oil, little by little through the lid until you have the desired consistency.
- 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.
See also
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