Beetroot and pear spread

Ingredients for 1 servings:

• 2 beetroot bulbs
• 2 bulb(s)
• ½ lemon(s), the juice
• 2 tsp honey, liquid
• 1 clove(s) garlic, finely diced
• 1 onion(s), finely diced
• 1 tbsp pine nuts
• e.g. pepper, salt
• 1 tbsp balsamic vinegar
• 1 tbsp pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

delicious with bread or as a dip

Cook the beetroot for 40-45 minutes (depending on size) until tender. Then let it cool and dice it finely. Meanwhile, peel and dice the pears, and simmer in a saucepan with 3-4 tablespoons of lemon juice and honey for about 10 minutes until softened. Stir occasionally. Add a little water if necessary. Combine the pear pieces, beetroot pieces, pine nuts, garlic, and onion in a tall jug and blend until smooth. Season to taste with pepper, salt, pumpkin seed oil, and balsamic vinegar. The cream tastes best on freshly baked bread.