Beetroot, Parmesan and cashew dip
This vibrant beetroot, Parmesan and cashew dip is a stunning starter or party snack made in the Thermomix. Sweet canned baby beetroot blends with nutty roasted cashews, salty Parmesan, garlic and lemon juice into a silky magenta spread. The TM7 grinds the nuts and cheese, then mixes everything to a creamy consistency in minutes, ready for crusty bread or crudités.
About this recipe
Beetroot, Parmesan and cashew dip in the Thermomix TM7 is one of those recipes that looks impressive yet takes almost no effort with your all-in-one kitchen machine. If you have been searching for easy beetroot dip recipes, this version stands out thanks to its clever combination of ingredients: canned baby beetroot for deep earthy sweetness, roasted salted cashews for richness and crunch, and genuine Parmesan for a savoury, umami finish. A touch of garlic, spring onion and fresh lemon juice lifts the whole mixture so it never tastes flat. The TM7 handles every step in a single mixing bowl: the cashews and Parmesan are ground first, then the beetroot and seasonings are blended in for a silky, uniformly pink dip. Serve it as a colourful starter with crusty bread, as a snack with crudités at a drinks party, or spoon it into lunchboxes for a vegetarianspread that keeps well in the fridge. Perfect for festive tables, buffet spreads and quick weeknight entertaining.
Preparation tips
- Drain the canned baby beetroot thoroughly before adding it to the mixing bowl, otherwise the dip becomes watery and loses its lovely thick, scoopable texture that holds up on crusty bread.
- Taste the mixture before adding extra sea salt, because the roasted salted cashews and the Parmesan already bring plenty of salinity to the dip; season with ground pepper and lemon juice first.
- Spoon the finished dip into a sealed container and refrigerate for an hour before serving; the flavours of beetroot, garlic and spring onion deepen and the colour turns an even more intense magenta.
Recipe variations
- For a vegan variation, replace the Parmesan with nutritional yeast and use raw unsalted cashews; you keep the creamy texture and nutty flavour while making the beetroot dip completely plant-based.
- For a festive version, stir in finely grated horseradish and top the finished dip with crumbled feta, extra chopped cashews and spring onion rings; serve in small glasses as an elegant pink appetiser at a drinks party.
Thermomix TM7 Benefits
- Grinding precision - The TM7 grinds the roasted cashews into an even crumb that gives the beetroot dip its nutty body. [Grinding]. [Precision Control]
- Quick grating - The Thermomix grates the Parmesan finely so the cheese melts seamlessly into the pink mixture. [Grating]. [Multi-Function]
- Uniform chopping - The TM7 chops the garlic clove and spring onion tiny, distributing sharpness evenly through the dip. [Chopping]. [Multi-Function]
- Silky blending - The Thermomix mixes the baby beetroot and lemon juice into a velvety, streak-free consistency. [Mixing]. [Multi-Function]
- Accurate weighing - The TM7 weighs the cashews and Parmesan directly in the bowl, avoiding extra scales and mess. [Weighing]. [Built-in Scale]
Ingredients
- Parmesan cheese
- garlic clove
- roasted salted cashew nuts
- canned baby beetroot
- lemon juice
- sea salt
- ground black pepper
- spring onion/shallot