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Magazine

Recipe – Beetroot Spread With Cashew Nuts

June 25, 2021 · 6 min read

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Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

 

Beetroot spread with cashew nuts is a purple delight that goes well with crackers or muffins. Its lively color will make you happy even before you taste it. The paste is at its best when fresh, so it is best to make this in small quantities only that will be eaten within a day or two.

It is quick to make, especially if you precook the beets and keep them in the fridge. They will last for 3-4 days, and you can use them to prepare your paste in a matter of minutes.

 

Ingredients:

• 2 beetroots
• ½ red onion, diced
• 2 tbsp fresh lemon juice
• 1 clove garlic, crushed
• 2 tbsp tahini (sesame seed paste)
• ¼ cup cashew nuts, soaked in water for 10 minutes, and drained
• Handful chopped parsley

 

Instructions:

• Wash the beetroots, but don’t peel them. Cut out the stalks.
• Place in a saucepan, add water to cover by 2-3 cm. Cover the pan and cook over medium heat for 15-20 minutes until tender. Remove from the water, cool, and cut into chunks.
• Process the beets in a food processor with the rest of the ingredients into a paste.
• Check for seasoning. If necessary, add some more water to achieve the desired consistency.
• Serve fresh.

 

Other Notes:

• Makes 2 cups of beetroot spread with cashew nuts
• The paste will last for up to 2 days when stored in a closed container in the fridge.

 

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