Low Sodium Sweet and Earthy Beet Spread
Delight your taste buds with this Low Sodium Sweet and Earthy Beet Spread, a vibrant and nutrient-packed recipe that's as versatile as it is delicious. Roasted beets take center stage in this creamy spread, delivering their signature natural sweetness and earthy undertones, perfectly complemented by a touch of balsamic vinegar, garlic, fresh lemon juice, and a drizzle of honey or maple syrup for a vegan-friendly twist. With unsalted sunflower seeds adding optional crunch, this low sodium recipe is a healthy and flavorful alternative to traditional spreads or dips. Perfect as a veggie dip, toast topping, or spread for sandwiches, this beet spread is easy to prepare, with roasting unlocking deep caramelized flavors in the beets. Ready to serve as a stunning, ruby-hued centerpiece for any appetizer platter or as a delightful snack, it’s refrigerator-friendly for up to 5 days, making it as practical as it is scrumptious.
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Recipe Information
Ingredients
- 4 medium (approximately 1.5 pounds) Beets
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Unsalted sunflower seeds (optional for texture)
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly rinse the beets to remove any dirt. Trim off the greens and roots, but do not peel the beets.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the oven for 50-60 minutes, or until they are fork-tender. Larger beets may require additional time to cook.
Once roasted, remove the beets from the oven. Allow them to cool until they are safe to handle, approximately 10 minutes.
Use a paper towel or your hands to rub the skins off the cooled beets. The skins should slip off easily.
Chop the peeled beets into chunks and transfer them to a food processor or blender.
Add the garlic cloves, balsamic vinegar, olive oil, lemon juice, honey (or maple syrup), and ground black pepper to the food processor.
Optional: Add the unsalted sunflower seeds for additional texture and depth.
Blend the mixture until smooth and creamy, pausing to scrape down the sides of the bowl if needed. Adjust consistency by adding a teaspoon of olive oil or water at a time, if desired.
Taste the spread and adjust the sweetness or acidity by adding additional honey, maple syrup, or lemon juice based on preference.
Transfer the beet spread to a container and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve the beet spread as a dip with raw vegetables, a topping for toast, or as a flavorful addition to sandwiches or wraps. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 80.6 g | 288% | |
| Total Sugars | 213.9 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 9456 mg | 201% | |
*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.
