Low Sodium Red Beet Spread
Elevate your appetizer game with this vibrant Low Sodium Red Beet Spread, a nutritious and flavorful option that’s perfect for health-conscious foodies. Made with roasted red beets, extra virgin olive oil, fresh dill, and unsalted sunflower seeds, this creamy spread boasts earthy sweetness balanced by zesty lemon juice and a hint of garlic. Designed to be low in sodium without sacrificing taste, this recipe is rich in nutrients and makes an excellent addition to any snack platter. Easy to prepare and customizable, it pairs beautifully with colorful vegetable sticks, whole-grain crackers, or lightly toasted bread. Whether served as a wholesome dip or a bold sandwich spread, this eye-catching beet recipe is sure to impress.
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Recipe Information
Ingredients
- 3 pieces medium red beets
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 pieces garlic cloves
- 0.5 teaspoon cracked black pepper
- 1 tablespoon fresh dill
- 2 tablespoons unsalted sunflower seeds
- 2 tablespoons water
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the beets, leaving a small amount of the stems. Wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the oven for 40-45 minutes, or until tender when pierced with a fork.
While the beets are roasting, peel and mince the garlic cloves. Set aside.
Once the beets are done roasting, allow them to cool slightly before handling.
Unwrap the beets and use a paper towel to gently rub the skin off.
Chop the peeled beets into large chunks and transfer them to a food processor.
Add the olive oil, lemon juice, minced garlic, cracked black pepper, dill, sunflower seeds, and water to the food processor.
Blend the mixture on high until smooth and creamy. You may need to scrape down the sides of the bowl a few times to ensure everything is well mixed.
Taste the spread and adjust seasoning if necessary, adding more lemon juice or cracked black pepper according to your preference.
Transfer the beet spread to a serving bowl or airtight container.
Serve immediately or refrigerate for up to 4 days. This spread pairs beautifully with fresh vegetables, crackers, or whole-grain bread.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 28.7 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1537 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
