Savory Beetroot Walnut Spread
Flatbread with Beetroot Spread, Spinach & Olives
Savory Beetroot Walnut Spread in a jar
makes a unique gift!
Savory Beetroot Walnut Spread Recipe!
This beautiful vegan spread is super yummy, highly nutritious and very easy to make. It's wonderful with wholegrain crackers, pita chips and veggies, too. It's even more delightful with a glass of Pinot Noir.
You can enjoy it as a spread on flatbread with spinach and olives too. You can also put it in jar as a unique gift!
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
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
on upcoming chocolate, culinary & wine pairing classes, and special events!
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