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Toast with a cashew beetroot spread

KitchenAid Chef

This homemade beetroot spread is vibrant, beautiful and delicious!

Import-Recipe - Toast with a cashew beetroot spread

Toast with a cashew beetroot spread

KitchenAid Chef

This homemade beetroot spread is vibrant, beautiful and delicious!

Tools

Blender
Prep
15min
Total
15min
Serving
6
Difficulty
Easy

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

  1. Soak the cashews for at least 2 hours in cold water. Drain.

  2. 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.

  3. Add all the ingredients to the blender and mix for about 1 minute on speed 6 until the spread looks smooth.

  4. Toast the bread in the toaster. Cover the toast with the beetroot spread and a few slices of avocado.

  5. Garnish with seeds.

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