Fancy a pink béchamel? Well, of course you do! This Beetroot Béchamel is amazing and really easy in the Thermomix. The smooth texture is a winner.
In fact, I may be a tad hooked. I know it may sound like a strange combination but it really works, think of the possibilities!
I had a recipe tester for this one who adapted it and will post her version. Hers comes in a lighter shade of pink as she uses cooked beetroot. I'm sticking to my guns and using raw as I love the bright colour of mine: coral pink, what's not to like (and this is a big fan of the colour red talking).
I used a Nut Milk Bag for this. It rinses and washes really well, to be perfectly honest I wouldn't use it otherwise. I hate fiddly things. If you don't have a nut milk bag don't panic, either use a fine sieve or don't strain it at all!
What if you don't have a Thermomix?
Now, you don't need a Thermomix for this, you can use a powerful blender to make the beetroot milk and just make the béchamel the way you would make your béchamel usually. But then again the Thermomix makes it smooth as velvet with no lumps, something I never managed pre-Thermie, so basically I am giving you the perfect excuse to buy one (for more excuses just see here).
The next recipe I will post will be a Seafood Lasagna using this Beetroot Béchamel so make sure you come back to check it out. It is amazing!
Serving ideas
- Fantastic with fresh tuna fillets
- In individual oven-proof bowls, topped with parmesan cheese (or cheese of your choice) and grilled until golden
- With poached eggs or baked eggs
- With chicken as a sauce
- With spinach
📖 Recipe
Thermomix Pink Beetroot Béchamel
Equipment
- 1 Thermomix any model
Ingredients
- 150-200 g raw beetroot peeled and quartered, the more you add the more the beetroot flavour will come across
- 500 g milk both whole and skimmed work
- 15 g extra virgin olive oil EVOO
- 50 g unsalted butter
- 50 g plain flour
- 1 teaspoon salt
- Black pepper milled
- 1 pinch of grated nutmeg
Instructions
- Chop the raw beetroot: 10 seconds, speed 7.
- Add 500 g milk: 2 min speed 10, strain well with a nut milk bag over a big bowl. Et voilà you have beetroot milk (have a taste it's actually surprisingly delicious). Now, let's make the béchamel.
- Quickly rinse the bowl and add 15 g EVOO + 50 g unsalted butter: 1 min, 100º, speed 2.
- Add 50 g plain flour: 2 minutes, 100º, speed 1.
- Add 1 teaspoon sea salt + a few twists of black pepper + a pinch of nutmeg to the reserved beetroot milk then add to the bowl: 5 seconds, speed 7 followed by 8 minutes, 100º, speed 4.
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