Ilse's Red Beetroot spread
Red beetroot was one of my favourite vegetables as a kid due to it's sweet taste and delicious looking flavour. At that point I only knew it in it's boiled form (as was the standard for a stereotypical meal). Over time, though, the worlds of potential that beetroot has as a vegetable has opened up for me. Whether it's as vegetable chip, grilled in salads and in CK meals, I have learned to love the vegetable in all it's forms. That includes this dip variety.
After seeing this post by Lekker Nassûh on Instagram, and realising I still had a few red beets in my fridge that I hadn't found a purpose for, I went ahead and created a vegan variety of the beetroot spread/dip. Let me know if you decide to make it as well!
2-3 medium size red beetroots (use pre-cooked ones if in a rush)
1 tablespoon peanut butter
1/2 tablespoon garlicpowder
2 tablespoon sunflower (or other neutral flavoured oil)
Salt & pepper to taste
1) Peel the beetroot and then cut it to pieces
2) If using raw beetroots, boil/steam beetroots for 1 to 1,5 hour, till they become soft enough to prick on a fork easily. when using pre-cooked beetroots, you can boil them for 10 minutes or even skip this step.
3) If boiling the beetroots, let them cool down. Blend the beetroot to pulp, then add 1 tablespoon of oil, blend until mixture is smooth.
4) Add the peanut butter and the 2nd tablespoon of oil. Blend until smooth.
5) Finally, add garlicpowder , peper and salt and blend for another quick second so the flavours are well spread out.
Put it in a jar, and it stays good for approximately a week in the fridge!
It's great for on a sandwich or cracker, but also as a dip for a bbq or potluck!