Not only does the vibrancy and glorious scarletness of this heavenly beetroot spread immediately captures everyone’s attention, but the combination of sweet and salty ingredients work beautifully together. Perfect spread on thick cut toast for breakfast or as a healthy filling snack any time of the day.
Gluten free bread is now readily available at supermarkets and health food stores. When I first switched to a gluten free diet 8 years ago there were no seeded, wholemeal or fruit options to choose from – just one lonely (not so great tasting) gluten free loaf sitting on the supermarket shelf. Gluten free bread now occupies an entire bay in the supermarket. Thankfully, you no longer have to drive 10km and pay $10 for a loaf of gluten free bread.
Beetroot is high in vitamin C, fibre and essential minerals such as potassium and magnesium. It is also known to help lower blood pressure and fight inflammation so this spread really does pack a nutritional punch. Get off to a healthy start today!
- 2 large beetroot, peeled and cubed
- 100mL olive oil
- 1 tbs balsamic vinegar
- 1 tbs organic honey
- 1 tbs chopped rosemary
- ½ cup activated walnuts
- Pinch of sea salt flakes
- Pinch of cracked pepper
- 4 slices gluten free bread
- 30g feta
- Place beetroot in a small saucepan of water and bring to the boil. Simmer for 15 minutes. Drain.
- Combine beetroot, olive oil, balsamic vinegar, honey, rosemary, walnuts, salt and pepper in a blender and blitz to a smooth paste.
- Toast gluten free bread and spread with dip. Serve with crumbled feta and garnish with extra walnuts and rosemary.
- Add 500g water to mixing bowl.
- Place beetroot into simmering basket and cook 20 min/Varoma/speed 3.
- Combine beetroot, olive oil, balsamic vinegar, honey, rosemary, walnuts, salt and pepper in bowl and mix 10 sec/speed 5.
- Toast gluten free bread and spread with dip. Serve with crumbled feta and garnish with extra walnuts and rosemary.
what a gorgeous spread!! I am a sucker for beets 🙂
Thanks Erin. Me too they are so versatile. Enjoy!