Beetroot Spread
Beetroot spread is a colorful, healthy addition that pairs beautifully with all types of meals – whether dairy or meat-based, on bread, in a pita, or tossed into salads. It’s easy to prepare and offers a sweet, earthy flavor that brings out the best in any dish you serve alongside it.
How to Make Beetroot Spread at Home
This spread is quick and simple to make, and its flavor deepens after a few hours in the fridge. You can make a big batch and store it for later use.
Ingredients:
- 2–3 roasted beets (roasted in the oven or steamed)
- 2–3 tbsp olive oil
- 1–2 tbsp lemon juice
- Salt to taste
Instructions:
1. Roast the beets:
There are several ways to cook beets, but oven roasting is recommended for the best flavor. You can also use pre-cooked vacuum-packed beets, though homemade always tastes better.
Oven method:
Preheat the oven to 200°C (390°F). Wrap each beet in aluminum foil and bake for about an hour, until they are soft.
2. Peel the beets:
Once cooked, let the beets cool slightly and peel the skins gently – they should come off easily. Rinsing with a little cold water can help.
3. Blend:
Cut the beets into chunks and place them in a food processor. Gradually add the olive oil and process until you reach your desired texture.
Tips for the Perfect Spread:
- During blending, you can enhance the flavor by adding ingredients like garlic, vinegar, extra lemon juice, salt, or your favorite spices.
- Chopped walnuts make a great addition for a richer texture.
- The spread tastes even better after resting for a few hours in the fridge.
Add-ins & Upgrades:
- Yogurt: Add natural yogurt for a creamier texture.
- Chopped parsley: For a fresh, vibrant touch.
- Roasted garlic: To intensify the flavor.
- Tahini: Add to taste for a Middle Eastern twist.
How to Store:
Beetroot spread keeps well in the fridge for up to a week. Store it in an airtight container, and if it starts to dry out, just mix in a little extra olive oil.
Good luck, and enjoy!