Roasted Beetroot Spread is a vibrant and flavorful dip that offers a delightful way to enjoy beets. With its creamy texture and a hint of nuttiness from the cashews, this spread is not only delicious but also packed with nutrients. Perfect for gatherings or a comforting snack, it adds a beautiful pop of color to your table. Whether you’re a beet lover or new to these earthy vegetables, this spread is sure to impress.
What Goes into This Roasted Beetroot Spread
To make this tasty spread, you’ll need the following ingredients:
- 2 medium beets, peeled and diced
- 50 g cashews, soaked in water (about 1/4 cup)
- 3 tablespoons oil (for roasting and blending)
- Juice of 1 lemon
- 1 tablespoon tahini
- Salt and pepper to taste
- 1 scallion, chopped (for garnish)
- 1 tablespoon parsley, chopped (for garnish)
How to Make Roasted Beetroot Spread
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Soak the Cashews: Begin by soaking the cashews in water for several hours, ideally overnight. This will make them soft and easy to blend.
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Prepare the Beets: Clean the beets thoroughly, then peel and cut them into cubes. Dry them with a paper towel, season with salt, and drizzle with a bit of oil to help them roast beautifully.
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Roast the Beets: Preheat your oven to 180°C (350°F). Spread the diced beets on a baking sheet and roast for about 30 minutes or until they are tender and slightly caramelized.
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Cool Down: Once the beets are roasted, let them cool to room temperature. This step is important to avoid overheating your blender.
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Blend the Spread: In a blender, combine the cooled roasted beets, soaked cashews, lemon juice, the remaining oil, tahini, salt, and pepper. Blend until you achieve your desired consistency, whether smooth or a bit chunky.
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Serve the Dip: Transfer the delicious spread to a bowl. Drizzle with a little more olive oil and top with chopped scallions and parsley for color and flavor.
Serve & Enjoy Roasted Beetroot Spread
This Roasted Beetroot Spread can be served in numerous delightful ways. Spread it on toasted bread, serve it with pita chips, or pair it with fresh veggie sticks for a healthy snack. For a beautiful presentation, consider serving it in a bowl surrounded by colorful vegetable sticks and crackers. It works wonderfully as an appetizer at parties or as a savory addition to your lunch spread.
Expert Tips for Roasted Beetroot Spread
- Adjust the Texture: If you prefer a smoother spread, blend longer. For a chunkier texture, pulse the blender just a few times until you see small pieces of beet and cashew.
- Flavor Boost: For added flavor, consider incorporating spices like smoked paprika or cumin to the blend. This twist can elevate the flavor to new heights.
- Storage: Store leftover Roasted Beetroot Spread in an airtight container in the fridge for up to a week. Just give it a good stir before serving!
Roasted Beetroot Spread FAQs
Can I use canned beets instead of fresh?
Yes, canned beets are a convenient option. Just be sure to rinse and drain them before blending.
How do I make this spread dairy-free?
This recipe is already dairy-free, thanks to the cashews and tahini, making it a perfect choice for those avoiding dairy products.
What can I substitute for tahini?
If you don’t have tahini, feel free to use almond butter or sunflower seed butter as a substitute. Each will provide a unique flavor but will keep the spread creamy!
Give this Roasted Beetroot Spread a try and enjoy the exciting blend of flavors and textures. It’s sure to become a favorite in your recipe collection!