Creamy Beetroot Dressing

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Creamy Beetroot Dressing
A deliciously creamy dressing, that is super versatile. Pour it on top of your roasted veggies or a roasted veggie salad with quinoa, spinach and feta. Simply spread it over sourdough as a spread on its own or add your favourite salad toppings for a truly satisfying & delicious salad sandwich. Use it as a dip, with veggie sticks and/or seeded crackers. Super yum! Super satisfying and super healthy for your body! Packed full of good fats that truly nourish & fuel your body.
  1. Roughly chop beetroot into 1/8th
  2. Place chopped beetroot into the thermomix bowl, grate speed 5, 5 seconds. Scrape down the sides and repeat.
  3. Place avocado into thermomix bowl. Mix speed 5, 5 seconds. Scrape down the sides and repeat.
  4. Place garlic into thermomix bowl. Mix speed 5, 3 seconds. Scrape down sides.
  5. Add essential oils
  6. Add egg yolk, dijon mustard, vinegar, salt and pepper to taste.
  7. Blend for 1 minute, speed 3-4.
  8. Keep blades rotating (speed 2-3) while you SLOWLY pour the full bottle (250 ml) of Inca Inchi oil into the thermomix, through the opening in the lid. This should take 2:30-3 minutes. Slowly increase the speed of the blades from speed 2-3 to 3-4 in the last 30 seconds of adding Inca Inchi oil - the dressing should start to thicken.
  9. Pour into a glass jar and store in the fridge for up to 7 days.
  10. *use organic where possible
  11. Please note: This recipe has been adapted from the Changing Habits Mayonnaise Recipe, found in the 'Hunter Gatherer Protocol' recipe book.
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