Roasted beet spread

P1010002P1010006P1010010P1010011P1010014

Roast beets in the oven until soft. I used a 350F oven for maybe 60 min. While roasting, chop up 1/4 to 1/2 cup of pecans (you could use almonds or cashews, too) When beets soft, cut up into the chopped nuts and process, adding a trickle of olive oil until the mixture is smooth. Salt if you want to, but it's tasty without any additional seasonings for me. Serve with crackers or pita bread. This is something that I first tasted at the home of some colleagues, who were from the Republic of Georgia. You can make a boursin cheese spread to serve at the same time. The white and red spreads will look cool together. Come to think of it, you can add a third spread, an olive tapenade. Wow! Won't that look nice on a holiday table? Let me know how you like this.

Read and post comments | Send to a friend

Advertisements

About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
This entry was posted in Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s