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Beetroot and cashew spread

updated

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Ingredients for 10 servings:

  • 100 g cashew nuts
  • 2 small beetroots, cooked
  • ½ tsp salt
  • 1 tsp linseed oil or other oil
  • 1 pinch of pepper
  • ½ tsp sweet paprika powder

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

vegan, vegetarian, quick to make

Finely grind the cashews in a food processor. Cut the beets into smaller pieces and add them. Add the linseed oil and spices. Finely chop everything and season to taste. The spread tastes delicious on bread and baguettes, or for meat lovers, with salami or sausage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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