There are many yummy and nutritious spreads called beet spread that are based on hummus beans, nuts, or yogurt/sour cream/cheese. I wanted to eat a beet spread that is based on beets, so this is the spread I was inspired to make. It’s yummy and nutritious!
Makes about 1 2/3 cups
1 2/3 cups chopped roasted beets
1 tsp chopped fresh ginger
1 tsp nutritional yeast
¼ tsp cinnamon
¼ tsp ground cumin
1 ½ – 2 tsp balsamic vinegar
3 Tbsp olive oil
½ tsp salt
1-5 Tbsp water
- Place chopped beets and ginger in a food processor, and process until they are in small pieces, but not ground.
- Add the spices, balsamic vinegar, and oil, and process until the mixture looks uniform and somewhat easy to spread.
- Taste the mixture, and adjust spices and vinegar to taste.
- Add 1-2 Tbsp water, process the mixture, then check that the mixture is the right consistency for spreading. If it’s not, add more water and process until it reaches the consistency you like.
The beet spread is ready to use or store in the refrigerator.
Every week, I roast 10-15 beets so that I’ll have a ready supply of roasted beets. I clean the beets well, leaving the skins intact, trimming the crown and tail, and cutting off hard parts and roots.