Beetroot spread

Beetroot spread

By
From
Green Kitchen At Home
Makes
500 g
Photographer
David Frenkiel

This simple spread has a truly unique flavour profile and that also makes it a tad difficult to describe. It hits notes all over the flavour map – earthy and sweet beetroot, rich avocado, tangy lemon, salty capers and peppery Dijon mustard – and that makes it very useful. We dollop it on top of our Burrata, Peach and Grilled Vegetable Salad, but we also enjoy it with Roasted Roots and Veg, our #GKS Bowl or inside a waffle toastie.

Its key feature is simplicity. No cooking is required. All the ingredients are simply mixed together in a food processor.

Ingredients

Quantity Ingredient
500g raw beetroots, trimmed, tops removed and peeled
2 ripe avocados, stones removed and flesh scooped out
1 unwaxed lemon, zest and juiced
2 tablespoons pickled capers, and rinsed
1 tablespoon dijon mustard
sea salt
freshly ground black pepper

Method

  1. Grate the beetroot, transfer to a food processor or blender and add the rest of the ingredients. Season to taste with salt and pepper and blend until well combined.
  2. Store the beetroot spread in the fridge in a sealable glass jar and it will keep for 4–5 days.

Tip:

  • Alternatively, prepare the beetroot spread in a medium-sized bowl with an immersion blender.
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