Monday, November 26, 2018

Savory Beetroot Walnut Spread Recipe!

Christmas in a Jar!

This beautiful and colorful vegan spread is delicious, highly nutritious and very easy to make. It's wonderful with wholegrain crackers, pita chips and veggies, too. It makes a unique homemade holiday gift too (Christmas in a Jar)!  

Ingredients (serving size 8):

4 medium red beetroots
1/2 cup walnuts (or a can of Italian butter beans)
1/4 cup pistachios
1/4 cup olive oil
1/5 tsp. sea salt
1 tbsp. Meyer lemon rinds
1/4 cup fresh Meyer lemon juice
Few fresh dill sprigs or 1/3 cup peeled and chopped (small pieces) fresh ginger 


1) Preheat oven to 425. 
2) Cut off the root and the stem ends.
3) Peel the skin using a vegetable peeler or paring knife. 
4) Wash and pad dry the beets with paper towel. 
5) Cut the beets in 1 1/2-inch chunks, put them in a bowl, drizzle half of the olive oil, a pinch of see salt and toss them with spatula. 
6) Place the beets on a baking sheet and roast them for 25 minutes. 
7) Remove the beets from the oven and let them cool for 30 minutes.
8) In a food processor, combine roasted beetroots, butter beans (drained & rinsed), ginger, sea salt and the rest of the olive oil. 
9) Process until the mixture is coarse. 
10) Add Meyer lemon 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
Lavender Design + Cuisine

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