Wednesday, November 6, 2019

Savory Beetroot Walnut Vegan Spread Recipe!

Savory Beetroot Walnut Spread 

Flatbread with Beetroot Spread, Spinach & Olives

Christmas in a Jar!

Greetings Beetroot Lovers!

This beautiful and colorful vegan spread is delicious, highly nutritious and very easy to make. It's wonderful with artisan crackers, pita chips, carrot sticks, sliced apples and pears too.  

You can also enjoy it on pre-baked flatbread with fresh spinach (or arugula), Moroccan oil-cured black olives (or any other kinds of olives to your liking, I love this kind, because its tangy, sweet & aromatic), drizzle of olive oil, crushed toasted pistachios or put it in a jar as a unique Christmas gift (Christmas in a Jar).

Additionally, it makes a great appetizer with a glass of beautifully aged and fruity Pinot Noir.  

Ingredients (serving size 8):
3 medium red beetroots
1/2 cup walnuts 
1/4 cup pistachios
1/3 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

1. Preheat oven to 450. 
2. Peel beetroots, wash & pad dry with paper towel and chop into medium size pieces. 
3. Place chopped beetroots in a bowl, drizzle a couple of tbsp. of olive oil, a sprinkle of sea salt, toss them well with spatula, spread them on a baking tray lined with parchment paper and roast for 30 minutes. 
4. Remove beetroots from the oven and let them cool for 30 minutes. 
5. In a food processor, combine roasted beetroots, walnuts, the rest of the olive oil, cumin seeds and garlic cloves (peeled and smashed). Process until roughly smooth. 
6. Add Meyer lemon rind and juice and pulse 3-4 more times. 
7. Place the mixture in a bowl and garnish with crushed pistachios, a few Meyer lemon rinds and a drizzle of olive oil.

Enjoy & Happy Holidays!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

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