Toast with a cashew beetroot spread
This homemade beetroot spread is vibrant, beautiful and delicious!
Toast with a cashew beetroot spread
This homemade beetroot spread is vibrant, beautiful and delicious!
Tools
Ingredients
75 g cashews, soaked for 2 hours
3 red beets
120 ml lemon juice
6 tbsp tahini
6 tbsp olive oil
1,5 clove garlic
6 bread slices
1,5 avocado
Step by step
Soak the cashews for at least 2 hours in cold water. Drain.
Preheat the oven on 220°C. Wash the beets thoroughly, make some slices in the beets with a sharp knife. Wrap the beets tightly in tin foil and put in the oven for 40 minutes or until a knife slices in easily. Let cool for 5 minutes. Peel and roughly chop the beets.
Add all the ingredients to the blender and mix for about 1 minute on speed 6 until the spread looks smooth.
Toast the bread in the toaster. Cover the toast with the beetroot spread and a few slices of avocado.
Garnish with seeds.
