Beetroot and Almond Dip

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 3 ratings

This dip tastes great served with cooked meats at a BBQ.

recipe updated 16 Sep 2021


  • Cooked beetroot icon
    Cooked beetroot
    400 g (about 2 ¼ cups)
  • Blanched almonds icon
    Blanched almonds
    60 g (about ¼ cup)
  • Olive oil icon
    Olive oil
    3 tablespoons (about 45 ml)
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tablespoons (about 30 ml)
  • Wasabi icon
    1 teaspoon (about 6 g)
  • Lemon juice icon
    Lemon juice
    2 tablespoons (about 27 g)


  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit max blade to kCook bowl
  2. Add blanched almonds to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Blend with filler cap fitted - 30 sec, speed 12
  6. Then add cooked beetroot, olive oil, balsamic vinegar, Wasabi and lemon juice to the kCook bowl
  7. Season
  8. Blend with filler cap fitted - 30 sec, speed 12
  9. Serve
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