Your cart is empty.
Thank You For
Your Message!
We'll get back to you as soon as possible.
We’ll be in touch
Just leave your name and email. A member of the Medovie team will be in touch soon. If you’d like to DM us, that works too.
Magazine
June 25, 2021
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.
• 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
• 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.
• 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.
• Vegetable Stock
• Dried Apricots Almonds And Pistachios Balls
• Indian Style Red Lentils
Thank You For
Your Message!
We'll get back to you as soon as possible.
We’ll be in touch
Just leave your name and email. A member of the Medovie team will be in touch soon. If you’d like to DM us, that works too.