SERVES
8
COOKING TIME
1 hour 15 minutes
Suggested Toppings:
Spread on a cracker (wholegrain, gluten free or flaxseed cracker and top with crumbled feta cheese, or a sliced hardboiled egg, avocado, add some radishes, greens like rocket or cress and some of your favourite fresh herbs.
Conservation: The spread can be kept in the refrigerator for up to a maximum of 1 week.
INGREDIENTS
- 300g of raw beetroots
- 300 g carrots, peeled
- ½ tsp ground cinnamon
- ½ tsp ginger powder
- 1 tbsp of coconut oil½ tbsp each of sunflower seeds and pumpkin seeds (optional)
- 1 tbsp of coco-aminos or tamari
- 1 tbsp of lemon juice
- 1 tbsp of olive oil
METHOD
- Heat the oven to 180 ºC. Peel the beets and cut into blocks and place in an ovenproof dish. Remove the green stalks from the carrots, peel and cut into 4cm pieces. Place these in the dish with the beets.
- Mix the cinnamon and ginger powders together with the coconut oil and then pour over the vegetables and mix thoroughly. Roast the vegetables for 1 hour in the middle of the oven until they are soft when pierced with a knife.
- Take the vegetables out of the oven and let them cool down to room temperature.
- Place the contents of the ovenproof dish into the bowl or beaker of the blender and then add the sunflower seeds and pumpkin seeds (if using), the coco aminos or tamari, lemon juice and olive oil. Puree together until you get a smooth mixture. If needed, add a little water to the mix to make it creamier. Transfer the spread to a glass pot with a good sealable lid (old jam jar, Mason jar or a Kilner jar) and keep refrigerated.