Creamy Walnut Beet Spread
(1 vote)
(1 vote)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
166
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 | 166 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 272 mg | (7 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1.333 cups Beets
- ¼ stick cinnamon
- ¼ tsp fennel seeds
- 1 Tbsp lemon juice
- 0.333 cup peeled Walnut
- 1 ⅛ cups Ricotta cheese
- 1 tsp freshly chopped parsley
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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