Mediterranean Diet Sweet and Earthy Beet Spread
Elevate your appetizer game with this Mediterranean Diet Sweet and Earthy Beet Spread, a vibrant, nutrient-packed dish perfect for any occasion. Roasted beets, with their natural sweetness, are blended into a creamy spread featuring tahini for richness, tangy lemon juice, aromatic garlic, and a hint of cumin for warmth. This eye-catching dip is as healthy as it is delicious, boasting antioxidants and heart-healthy fats from extra virgin olive oil. Ready in under an hour, it's perfect for pairing with whole-grain crackers, fresh veggie sticks, or as a colorful addition to your sandwich or toast. Garnished with fresh dill or parsley, this vibrant spread combines bold flavors and wholesome ingredients in a Mediterranean-inspired dish that's sure to be a crowd-pleaser. Ideal for meal prep, it keeps beautifully in the fridge for up to five days.
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Recipe Information
Ingredients
- 4 medium fresh beets
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoons sea salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon fresh dill or parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly to remove any dirt, and trim off the stems and roots.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the oven for 40–45 minutes, or until they are fork-tender.
Remove the beets from the oven, carefully open the foil, and let them cool for 10–15 minutes, or until they are comfortable to handle.
Once the beets are cool, use your hands or a paper towel to rub off the skins. They should peel off easily.
Cut the peeled beets into chunks and transfer them to a food processor.
Add the extra virgin olive oil, tahini, lemon juice, garlic cloves, ground cumin, sea salt, and black pepper to the food processor.
Blend the mixture until smooth, stopping to scrape down the sides as needed. Adjust the seasoning, adding more salt or lemon juice to taste.
Transfer the beet spread to a serving dish and garnish with fresh dill or parsley, if desired.
Serve immediately with whole-grain crackers, fresh vegetable sticks, or as a spread on toasted bread. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 37.8 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2440 mg | 188% | |
| Iron | 10720.6 mg | 59559% | |
| Potassium | 2001 mg | 43% | |
*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.
