Beet and Bean Snack
by Editorial Staff
A cold beet and bean appetizer is prepared in a kitchen processor or blender.
Ingredients
- Canned white beans (washed and drained) – 330 g
- Boiled beets (chopped) – 240 g
- Tahini sesame paste – ¼ cup
- Fresh lemon juice – 2 tablespoons l.
- Horseradish sauce – 1 tbsp
- Garlic (chopped through a press) – 2 cloves
- Salt – ½ teaspoon.
- Olive oil – ¼ glass
- Eggs (hard-boiled) optional
- Fresh parsley (chopped) at will
- Cucumber slices and lettuce if desired
Directions
- Put chopped beets, beans, sesame paste, horseradish, garlic into the bowl of a kitchen processor or blender, add salt and lemon juice. Pulse until smooth and smooth. Without turning off the processor motor, add olive oil to the beet and bean snack.
- Cover the appetizer and refrigerate for at least 4 hours, or better for a day. Then, transfer the beet and bean snack to a serving bowl (salad bowl) and serve immediately.
- If desired, this beet and bean appetizer can be served with boiled eggs and parsley or cucumber and lettuce.
Enjoy your meal!
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