Creamy Walnut Beet Spread
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
198
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious and pretty spread is rich in nutrients including folate and and vitamin C from the beets and tons of protein and calcium from the ricotta.
If you don't have ricotta, goat cheese or cream cheese are great substitutes.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 kcal | (9 %) | ||
| Protein | 9.66 g | (10 %) | ||
| Fat | 15.12 g | (13 %) | ||
| Carbohydrates | 6.28 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.58 g | (5 %) |
more nutritional values
| Vitamin A | 88.87 mg | (11,109 %) | ||
| Vitamin D | 0.14 μg | (1 %) | ||
| Vitamin E | 0.09 mg | (1 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.53 mg | (13 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 38.55 μg | (13 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 2.09 μg | (5 %) | ||
| Vitamin B₁₂ | 0.24 μg | (8 %) | ||
| Vitamin C | 3.03 mg | (3 %) | ||
| Potassium | 169.95 mg | (4 %) | ||
| Calcium | 158.88 mg | (16 %) | ||
| Magnesium | 14.66 mg | (5 %) | ||
| Iron | 0.78 mg | (5 %) | ||
| Zinc | 0.92 mg | (12 %) | ||
| Saturated fatty acids | 6.29 g | |||
| Cholesterol | 35.57 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Product recommendation
Well sealed, the spread will keep in the fridge for around 1 week.
Preparation steps
1.
Put the beetroot in a small saucepan with just enough water to cover. Add the cinnamon stick, fennel seeds and 1/2 tsp salt. Bring to the boil, cover and simmer over a gentle heat for 40-45 minutes.
2.
Drain and leave to cool slightly before peeling and allowing to cool completely. Then cut into small dice and purée together with the lemon juice.
3.
Toast the nuts in a hot frying pan until the fragrant oils are released. Remove from the pan, leave to cool, chop and add to the beetroot purée. Add the ricotta and parsley and purée the mixture again.
4.
Season to taste with salt and ground black pepper. Spoon into a jar and store if desired.
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