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🍽️ Creamy Beetroot Ricotta Spread

195 kcal · 30 min · 4 servings

Ingredients

• 200 g beetroot
• 0.25 stick cinnamon
• 0.25 tsp fennel seeds
• 0.25 stick licorice root
• salt
• 1 tbsp lemon juice
• 40 g peeled walnut kernels
• 250 g ricotta
• 1 tbsp freshly chopped parsley
• pepper (from the mill)

Instructions

1. 1. Wash the beetroot thoroughly.
2. 2. Place the beetroot in a small pot.
3. 3. Cover the beetroot with just enough water.
4. 4. Add the cinnamon stick, fennel seeds, licorice root, and half a teaspoon of salt.
5. 5. Bring the water to a boil.
6. 6. Cook the beetroot over medium heat for 40 to 50 minutes.
7. 7. Drain the cooked beetroot.
8. 8. Peel the beetroot.
9. 9. Let it cool down completely.
10. 10. Dice the beetroot into small cubes.
11. 11. Puree the cubes with the lemon juice until smooth.
12. 12. Heat a frying pan without any fat.
13. 13. Roast the nuts in the hot pan until fragrant.
14. 14. Remove the nuts from the pan.
15. 15. Let the nuts cool down.
16. 16. Finely chop the cooled nuts.
17. 17. Add the chopped nuts to the beetroot mixture.
18. 18. Add the ricotta cheese.
19. 19. Add the parsley.
20. 20. Puree all ingredients again until creamy.
21. 21. Season the spread with salt and pepper to taste.
22. 22. Transfer the spread into a jar.
23. 23. Serve the spread.

Nutrition per serving

• kcal: 195
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 8 g