Savory Beetroot Walnut Spread Recipe!
Beetroots are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for bones, liver, kidneys, and pancreas). Beetroot also contain the B vitamin folate, which helps reduce the risk of birth defects.
This beautiful and colorful spread is super yummy, highly nutritious and very easy to make. It's wonderful with seeded baguette, wholegrain crackers, pita chips and veggies, too. It's even more delightful with a glass of fruity red wine such as Pinot Noir.
You can enjoy it as a spread on sandwiches, pizza or flatbread and more (just let your culinary imagination go wild)!
Ingredients (serving size 10):
3 medium red beetroots
1/2 cup toasted walnuts
1/4 cup toasted pistachios
1/4 cup olive oil
2 garlic cloves
1/5 tsp. sea salt
1 tsp. cumin seeds
1 tbsp. Meyer lemon rind
1/4 cup fresh Meyer lemon juice
Few fresh dill sprigs
Peel beetroots, wash and pad dry with paper towel. Chop into medium size pieces, drizzle olive oil, sprinkle of see salt and roast at 425 for 30-40 minutes. I roast beetroots in a pyrex glass dish loosely covered with parchment paper, which accelerates the cooking time. Remove beetroots from the oven and let them cool for 30 minutes.
In a food processor, combine roasted beetroots, walnuts, seal salt, olive oil, cumin seeds and garlic cloves. Process until roughly smooth. Add Meyer lemon rind and juice and process 3-4 more times. Place the mixture in a bowl and garnish with crushed pistachios, a few Meyer lemon rinds and a drizzle of olive oil.
Chef Ellie Lavender