Hidden health gem: Elevate meals with roasted beet spread
This is one of my favorite autumn specialties. I often find myself preparing the pink paste in advance, and the result always exceeds expectations. It's a fantastic way to elevate ordinary sandwiches in an extraordinary way.
12:32 PM EDT, October 11, 2024
We know beets are incredibly healthy, yet we're often unaware of their full culinary potential. Perhaps that's why we seldom choose beets, usually doing so only when we're thinking of making borscht. Beets are so wonderful that they retain their beneficial properties even after being cooked, making them ideal for various preparations. One such way is to bake these colorful roots and transform them into a delicious, healthy sandwich spread (and not just for sandwiches).
Roasted beet spread - how to use it in the kitchen?
The roasted beet spread tastes fantastic on its own; simply spread it on a crispy, toasted slice of bread. It also pairs wonderfully with hard-boiled or fried eggs, various cold cuts, and breads. The pink beet spread is a perfect ingredient in egg salad—mix it with chopped eggs, mayonnaise, and horseradish for a colorful and delicious sandwich topping.
The roasted beet spread is a great addition to vegetable—and not only—tortillas. Try combining it with yogurt and smoked fish, along with a dash of mustard, for a healthy snack served with bread or vegetable sticks. Moreover, roasted beet spread shares a few characteristics with... pesto. By adding more sunflower seeds and a bit of feta or ricotta, you can create a divine pasta accompaniment.
Roasted beet spread recipe
Ingredients:
- 3 medium-sized beets
- 1 large head of garlic
- Half a cup of shelled sunflower seeds
- 1 tablespoon lemon juice
- 4-5 tablespoons olive oil
- 2 tablespoons chopped dill
- Salt and pepper to taste
Preparation:
- Preheat the oven to 390°F.
- Scrub the beets, but do not peel them, then wrap them tightly in aluminum foil.
- Wrap the unpeeled head of garlic in plastic wrap as well.
- Place the prepared vegetables on a baking sheet and put them in the oven. Remove the garlic after about 30 minutes and the beets after about 60 minutes (check earlier with a toothpick to see if they are soft).
- Toast the sunflower seeds in a dry pan until they are golden, then set them aside to cool.
- Peel and cut the roasted beets. Add the roasted garlic, toasted sunflower seeds, olive oil, lemon juice, chopped dill, salt, and pepper to them.
- Blend everything into a smooth, thick paste. Adjust seasoning if necessary.
