Name of Recipe: Salsa de Remolacha y Almendra (Beetroot and Almond Sauce) – not tested
Tablespoons are European ones, ie, 3 teaspoons
Serves: Not stated
Ingredients:2 cooked beetroots
1 tbsp Dijon mustard
1 tbsp vinegar
100g olive oil
½ tsp sugar
25g shelled almonds
Salt
Preparation: Put the almonds in the
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
.
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 at
Speed 4.
Tips/Hints: This sauce is very suitable for seasoning salads, vegetables and steamed potatoes.
Origin: This is a translation of a recipe in
Salsas y Aliños con Thermomix (Susaeta Ediciones)
