Beetroot spread

snacks
Beetroot spread

Ingredients

serves 4
  • 2 medium beetroot, cooked and chopped
  • 1 garlic clove
  • 2½ tbsp olive oil
  • 200g firm or silken tofu
  • 2 tbsp tahini
  • Juice of 1 lemon
  • ½ tsp sea salt, to taste
  • 3–4 tbsp water
  • Ground black pepper, to taste

Directions

Cooking mode
  1. Preheat the oven to 200°C and prepare a baking tray. Add the beetroot and garlic, drizzle with ½ tbsp olive oil and roast for 20 minutes.
  2. Add the tofu, beetroot, garlic, tahini, lemon juice, 2 tbsp olive oil, salt and black pepper to a food processor. Add the water if using firm tofu. Process for 5 minutes until smooth and creamy, scraping down the sides as needed. Add another tbsp water if needed and process until smooth.
  3. Refrigerate for 30 minutes before serving. Spread on bagels, toasted sourdough or crackers.
Baker Beanie Author

■ every day is treat day ■