Beet Cream Cheese Spread
Beet Cream Cheese Spread - Pink power for smart canapés. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
Goat's cheese is easily digestible thanks to its short-chain fatty acids - which is why it is usually well tolerated even by people with a sensitive stomach. Cashew nuts help to create a relaxed mood, because the amino acid tryptophan promotes the formation of serotonin in the brain.
The beet cream cheese spread goes perfectly with freshly roasted wholemeal bread or crisp vegetables. The spread should definitely be stored in the refrigerator and consumed within 1-2 days.
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49.8 μg | (17 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12.5 mg | (13 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2.1 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 16.1 mg | |||
| Cholesterol | 1.6 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 oz Goji berry
- 3 Tbsps Cashews
- 10 ozs Beets (pre-cooked, vacuum packed)
- 1 clove garlic cloves
- ½ lemon
- salt
- peppers
- ½ tsp ground Cumin
- 2 Tbsps Goat cheese
Preparation steps
Soak the goji berries and cashew nuts in lukewarm water for 15 minutes.
In the meantime, roughly dice the beet tubers. Peel and chop the garlic. Squeeze the juice out of the lemon half.
Drain the goji berries and cashew nuts and puree them with diced beets, garlic and lemon juice using a hand blender. Season puree with salt, pepper and cumin and stir in cream cheese.
