BEETBUTTER (V+, R, P, GF, GrF)
I wish I could say something inspiring, clever, thoughtful, reflective or funny even. And how I wish I could include a quote from some literary master. But the truth is life's been pretty hectic at the mo' and I gotta keep it short and sweet today. You see, motherhood has kept me busy :) as well as this MASSIVE biochemistry/nutrition exam I've been revising for. It's on Friday. :(. YIKES! So, everything else has kinda had to go on hold.
Thank goodness there was time to celebrate Valentine's day with my 3 loves though – hubby, son and... kale. I know the kale bouquet has nothing to do with today's recipe but it was so cute, I HAD to share it here with you guys. (Can you blame a proud mama?)
But despite being busy with life and revision I had to post this CRACKING recipe today. For one, I do want to continue to post bi-weekly as a bare minimum – I owe that to you as well as to this little blog of mine. PLUS I've been promising to deliver this recipe for ages (ever since this recipe was featured by Finding Vegan, remember?).
I've made this beetbutter a trillion times and can honestly say it is tried, tested, fail-proof and beyond gorgeous. I mean have you seen that colour? Pure life and nature's awesomeness all in one place!
I adapted this recipe from one of my favourite blogs – Dishing up The Dirt. Please visit as Andrea's recipes are stunning. I mean, Alicia Silverstone is a fan, so you know I'm not leading you astray.
Thanks for popping by and I hope you enjoy this recipe as much as I do. (P.S. This was written in a rush, so if you find some horrible typos - my apologies and please do let me know via the comment section or e-mail. Thank you :))
Preparation Time: 10min
Cooking Time: 5min
Serves: 8 as a starter/dip/side
2 medium sized beetroots (about 300g)
¼ of an (organic) apple (about 50g)
1 cup/120g macadamia nuts
2tbs (organic) extra virgin olive oil
1 pinch of salt (I use Pink Himalayan Salt)
Wash, peel and chop the beetroot into medium sized chunks.
Wash and cut the apple in medium sized chunks (skin can stay on, but please remove the core/stem, if you haven't already).
Place the beetroot and apple pieces in small pot. Add a tiny bit of water – so that there is just about an inch of water in the pot and only 10%of the apple/beetroot is under water – and bring to the boil over a medium heat. Essentially what you want is to avoid the apple and beetroot from sticking to the pot, whilst only minimally cooking/steaming/softening them thereby retaining as much of their nutrients and vitamins as possible.
While beets and apple ‘cook’, puree the macadamia nuts and oil with a handheld blender (like I did) or pop in a food processor. Puree until the mixture has a smooth consistency.
Once the beets and apple are ready, drain them and add them to the macadamia mixture. Then blend everything together until smooth. Add a pinch of salt.
That's all folks!
Eat with... Swedish Crisp Bread or home-made pitta bread to create a to-die-for sandwich (to get inspired look here).
Want to check out my other dips? Just click here ;).
Tip 1: Remember, you just want to soften the beets and apple a tiny bit so they are easier to puree, but you don't want to boil them.
Tip 2: This keeps in a sealed container in the fridge for about 3 days.
Tip 3: Use whatever type of apple you want!