Summary

Ingredients

• 250 g beetroot or yellow
• 1 clove garlic
• 1 tablespoon, heaped sesame seeds
• 3 tablespoon olive oil
• 1 tablespoon apple cider vinegar or other fruit vinegar
• Salt and pepper, freshly ground

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Instructions

1. Cook the beetroot or yellow beetroot in water until cooked (approx. 40 - 45 min.). Let cool, peel and cut into smaller cubes.
2. Toast the sesame in a pan without fat until light brown.
3. Mix the chopped garlic, vinegar, oil and sesame seeds with a hand blender and season with salt and pepper. Add the diced beetroot and puree again. The sweet, nutty spread tastes good with freshly baked bread or grilled potatoes.
4. The spread can also be frozen very well in appropriate portions.