Beetroot and Pear Spread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tuber / s beetroot
- 2 pear (s)
- 0.5 ½ lemon (s), add the juice
- 2 teaspoons honey, liquid
- 1 clove garlic, finely diced
- 1 onion (s), finely diced
- 1 tablespoon pine nuts
- pepper, salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Cook the beetroot 40-45 (depending on size) until cooked through. Then let it cool down and dice it.
- Meanwhile, peel and dice the pears and simmer in a saucepan for about 10 minutes with 3-4 tablespoons of lemon juice and honey. Stir occasionally. Possibly add some water.
- Put the pear pieces, beetroot pieces, pine nuts, garlic and onion together in a tall mug and puree them finely. Then season with pepper, salt, pumpkin seed oil and balsamic vinegar.
- The cream tastes best on freshly baked bread.
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