Beetroot Cream
Full of antioxidants, beetroot is a real skin health and beauty booster. Enjoy this aromatic beetroot cream with some home-made bread or veggies!
Equipment
- 1 Sieve
- 1 Small saucepan
- 1 Cutting board and knife
- 1 Citrus press
- 1 blender
Ingredients
- 60 g mung beans peeled and halved
- 150 ml water
- 250 g beetroot cooked
- 60 g apples sweet or sour
- 20 g horseradish fresh
- 4 tbsp linseed oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp psyllium husks heaped
- 1 tsp beetroot powder heaped
- ½ tsp salt
Instructions
- Rinse the peeled and halved 60 g mung beans under a sieve until the water runs clear. Boil mung beans with 150 ml water in a saucepan and simmer for 12-15 minutes.
- Remove the 250 g beetroot from the packaging and discard the juice. Cut the beetroot into small pieces and set aside.
- Drain the mung beans in a sieve and squeeze out excess liquid.
- Then finely puree the mung beans and beetroot with 60 g apples, 20 g horseradish, 4 tbsp linseed oil, 1 tbsp lemon juice, 1 tsp psyllium husks, 1 tsp beetroot powder and ½ tsp salt in a blender.
Notes
Horseradish is one of the hot spices, but is usually well tolerated in small amounts if you have histamine intolerance. It's best to try it out for yourself to see if you can tolerate it. It tastes great in the beetroot cream and gives the spread a kick.
Nutrition
Calories: 902kcalCarbohydrates: 78gProtein: 19gFat: 61gSaturated Fat: 6gPolyunsaturated Fat: 40gMonounsaturated Fat: 12gSodium: 1459mgPotassium: 1689mgFiber: 23gSugar: 29gVitamin A: 185IUVitamin B1: 0.5mgVitamin B2: 0.3mgVitamin B3: 2mgVitamin B5: 2mgVitamin B6: 0.4mgVitamin C: 29mgVitamin E: 11mgVitamin K: 7µgCalcium: 155mgCopper: 1mgFolate: 664µgIron: 6mgManganese: 1mgMagnesium: 182mgPhosphorus: 334mgSelenium: 7µgZinc: 3mgCholine: 78mgNet Carbohydrates: 55g