Recipes for healthy beet spreads 7 different ways. Taste them all!

Beetroot is a popular vegetable, but it still has many detractors due to its specific taste.

That’s why we bring you 7 delicious recipes for beetroot spreads, which are a nice way to give beetroot another chance.

Try dips with goat cheese, mayonnaise or horseradish.

There will also be the popular pink hummus.

Enjoy it!

Roasted beetroot spread

Loaded with aromatic herbs and spices and roasted garlic, this Roasted Beet Dip is incredibly flavorful, colorful, and sooo addictive!

Ingredients

• 2 – 3 medium beets
• 1 head of garlic
• ½ cup walnuts
• ½ cup cilantro
• 2 spoons of dill
• 2 tablespoons of olive oil
• 2 teaspoons of lemon juice
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• ½ teaspoon of salt
• tortilla chips for serving

Method

1. Preheat the oven to 220°C.
2. Wrap each beet individually in foil.
3. Cut off the top of the garlic head to expose the cloves.
4. Drizzle with about 1 teaspoon of olive oil and wrap in foil.
5. Roast the beets and garlic for about 45 minutes, or until the beets are tender when pierced with a fork.
6. Once the beets have cooled, cut off the tops and peel off the skin.
7. Cut each beet into several slices.
8. Put all the ingredients in a food processor and squeeze the roasted garlic without the skin.
9. Blend until smooth.
10. Add salt to taste.
11. Serve with a sliced ​​baguette or tortilla chips.

Beet spread with mayonnaise

Boiled beetroot in combination with garlic, mayonnaise and fresh dill is an absolute delicacy! The garlic spread adds richness, but the sweet beet balances it out beautifully.

Ingredients

• 4 extra large beets
• 4 cloves of garlic, pressed
• 1/4 cup mayonnaise
• 1 teaspoon of sea salt
• 1 tablespoon fresh dill, chopped
• fresh baguette
• fresh chives for serving

Method

1. Cut the beets in half and place in a large container filled with water.
2. Cook over medium/high heat until beets are fork-tender.
3. Peel and let cool completely.
4. Grate the beets in a large bowl and add the remaining ingredients.
5. Add salt to taste.
6. Serve on baguette slices.
7. Garnish with fresh dill and chopped chives.

Hummus with beetroot

Bright pink, slightly sweet and healthy beetroot hummus, which you can easily make by placing all the ingredients in a food processor. Enjoy your meal!

Ingredients

• 1 beet, peeled and chopped
• 1 can chickpeas, drained
• 2/3 cup tahini
• zest of 2-3 lemons and about 1/3 cup lemon juice
• 2 cloves of garlic, chopped
• 1/3 cup olive oil
• 1 teaspoon cumin or more to taste
• 1 teaspoon of salt
• 1 handful of chopped herbs
• for garnish a handful of chopped parsley, thinly sliced ​​radishes, pine nuts, a little lemon zest, large salt flakes, olive oil or anything else of your choice

Method

1. Combine the chickpeas, tahini, beetroot, lemon juice, garlic, cumin and salt in the bowl of a food processor.
2. While blending, slowly add the olive oil and blend until smooth.
3. Taste and adjust seasonings and whether to add more olive oil, lemon juice, garlic, cumin or salt as needed.
4. Serve in a bowl sprinkled with parsley, lemon zest, pine nuts, large salt flakes or whatever else your heart desires.

Baked beet dip with goat cheese

Roasted beetroot with spicy goat cheese together form a great delicacy that is the perfect treat for summer celebrations.

Ingredients

For beets:

• 3 large beets, peeled and cut into 2.5 cm pieces
• 1 tablespoon of olive oil
• salt and pepper to taste

For the spread:

• 230g goat cheese (use 30g as a garnish if you like)
• 1 spoon of honey
• 2 tablespoons of lemon juice
• 2 tablespoons of cream cheese
• salt and pepper to taste

To serve:

• basil leaves (whole or sliced)
• slices of toasted baguette

Method

1. Preheat the oven to 200 degrees Celsius.
2. Place the beets, olive oil, salt and pepper in a medium bowl and toss.
3. Transfer the beets to a baking sheet and spread them evenly.
4. Bake the beets at 200°C for 30-45 minutes until the beets are cooked.
5. Remove from oven and let cool.
6. Add the cooled roasted beets, goat cheese, honey, lemon juice, cream cheese, salt and pepper to the bowl of a food processor.
7. Blend until smooth.
8. You may need to scrape down the sides of the bowl once or twice.
9. Serve immediately garnished with goat cheese, fresh basil and toasted baguette slices.

Baked beetroot and eggplant spread

This delicious Roasted Beetroot and Eggplant Spread is super easy and a great way to increase the variety of vegetables in your diet. Gluten-free, dairy-free and suitable for vegans.

Ingredients

• 300 grams of beetroot
• 300 grams of eggplant
• 4 tablespoons of tahini
• 2 tbsp extra virgin olive oil plus extra for baking
• 1/2 teaspoon dried garlic
• 1 teaspoon ground cumin
• salt and pepper to taste

Method

1. Preheat the oven to 180°C.
2. Cut off the leaves and roots from the beetroot and wash it thoroughly.
3. Wrap the beets in foil and place on the baking sheet.
4. Cut the stem off the eggplant and cut in half lengthwise down the center.
5. Brush the cut sides of the eggplant with a little olive oil and place the eggplant cut side down on a small sheet of parchment paper and add it to the same baking sheet as the beets.
6. Bake the beetroot and eggplant until soft.
7. The aubergine will take about 35-40 minutes, when it is done, take it out and leave it somewhere to cool, leaving it on the baking paper.
8. The beets will take about an hour or a little longer, depending on the size.
9. Once the beetroot is ready, let it cool a bit before unwrapping.
10. Using your fingers or a knife, remove most of the skin from the beetroot.
11. Also peel the skin off the eggplant.
12. Place the beetroot, eggplant, tahini, olive oil and spices in a food processor.
13. Blend until smooth.
14. Season with salt and pepper.
15. Put the spread in the fridge for a few hours to chill before serving.

Beet spread with cream cheese

A great alternative to hummus and a good way to use up beets, which are almost always in season. Serve the spread with some healthy crackers as a simple midday snack or as an appetizer when you get together with friends.

Ingredients

• 4 medium beets, peeled and cut into 2.5 cm cubes
• 5 tablespoons of spreadable cream cheese
• juice of 1 large lemon
• 2 tablespoons of balsamic vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)

Method

1. Steam the sliced ​​and peeled beets for 25-30 minutes or until they can be easily pierced with a fork.
2. Remove from the heat and let the beets cool slightly.
3. Place the cooled beets and remaining ingredients in a food processor and blend until smooth.
4. Taste and season.
5. Cool the spread before serving.

Beetroot spread with horseradish

This dip is beautifully bright and consists of only healthy ingredients. It is a perfect appetizer or original snack. Enjoy it!

Ingredients

• 2 large beets (or 4 smaller ones)
• 2 – 4 spoons of horseradish
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/2 cup 4% whole milk yogurt

Method

1. Rinse the beets and place them in a pot of cold water.
2. Bring the water to a boil, then reduce the heat to medium.
3. Cook the beets for 45-60 minutes or until you can easily pierce them with a fork.
4. When the beets are ready, drain the water and cool the beets in a colander.
5. Place the beets under cold water and peel them.
6. Coarsely chop the beets and put them in a blender and let them run for 30 seconds.
7. Scrape down the sides and blend for another 30 seconds to a minute.
8. Add horseradish, salt, ground pepper, yogurt and process for 10 seconds until combined.
9. Enjoy your meal!

What to use the water left over from cooking beets

Do not pour out the water after boiling the beets in it. This bright pink water can be used in many ways in the kitchen:

• as a base for risotto ,
• if you cook pasta in it, you can use it for a beautiful pink pasta salad,
• for coloring eggs ,
• cook quiona in it,
• for the preparation of beetroot soup (for example Boršče),
• for preparing popsicles .

And which spread did you like the most? Write to us in the comments!