Vegan beetroot spread

Vegan beetroot spread made with cooked beetroot, crunchy walnuts and fresh garlic. A tasty plant-based snack that's ideal on bread.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 150 kcal per serving
• Protein: 3 g
• Fat: 12 g
• Carbs: 6 g

Ingredients

• 250g beetroot
• 1 clove of garlic
• 50g walnuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 pinch of sea salt

Method

You’ll need: stick blender · chopping board · knife

1. Cut the pre-cooked, vacuum-packed beetroot into rough cubes and put them in a tall blending jug.
2. Peel the garlic clove, chop it roughly and add it to the beetroot with the walnuts.
3. Pour over the good-quality olive oil and the freshly squeezed lemon juice and sprinkle in a pinch of sea salt.
4. Blend everything with a stick blender into a smooth paste. If you like, leave a few small pieces of nut for more texture.
5. Transfer the spread to a clean jar and keep it chilled until serving.

Good to know

Bread toppings don't always have to be cold cuts or cheese. This bright pink spread brings real colour to the table and tastes wonderfully earthy and nutty.

Swaps

Walnuts → sunflower seeds (for a cheaper, completely nut-free version with a similar crunch).

Cooking tips

Be sure to wear disposable gloves while you work, because the juice stains very strongly and for a long time.

Storage

In a tightly sealed screw-top jar, the spread keeps in the fridge for three to four days without any trouble.

Allergens

Contains tree nuts (walnuts). Completely vegan, gluten-free and lactose-free.

Frequently asked questions

How long does beetroot spread keep in the fridge?

In a tightly sealed screw-top jar, the spread keeps in the fridge for three to four days without any trouble.

Dairy-free recipes