Yesterday I posted the recipe for my Buttermilk Oat Bread – today, I’m posting the first of two recipes for spreads that I mentioned there. This Beetroot Spread, below, can be prepared in just a few steps. (The recipe for the Pumpkin Lentil Spread can be found here.)

Store-bought vegetarian and vegan spreads – even organic versions! – often contain added sugars. For this reason, making your own spreads is usually a far better bet. My beetroot spread is also delicious with a little fresh grated horseradish mixed in. After spreading, feel free to toss a few fresh sprouts on top. Here’s the recipe:

Recipe: Beetroot Spread

Rezept drucken
Rezept drucken
servings
Prep Time 10 minutes
Cook Time
Passive Time
ZUTATEN:
  • 1 beetroot (ca. 300 g)
  • 1 small onion
  • 2 tbsp olive oil*
  • 2 tbsp sunflower seeds
  • 1 tbsp apple cider vinegar (ACV)
  • 1 tbsp lemon juice
  • salt*
  • pepper*
ANLEITUNG:
  1. Preheat oven to 175°C on the fan setting.
  2. Peel beetroot and onion, chop into small pieces, and distribute over a baking tray lined with baking paper. Drizzle olive oil on top. Bake in preheated oven (middle rack) for 45 minutes.
  3. Blend roasted onion and beetroot in a high performance blender. Add sunflower seeds, apple cider vinegar, and lemon juice, season with salt and pepper, and purée into a smooth paste.
 
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Beetroot Spread keeps in the fridge for about 3–5 days. Have fun! :-)


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