🍳 Creamy Beetroot and Cream Cheese Spread

Name: Creamy Beetroot and Cream Cheese Spread
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g Goji berries (2 tbsp); 45 g cashew nuts (3 tbsp); 300 g beetroot bulbs (3 beetroot bulbs; pre-cooked, vacuum-packed); 1 garlic clove; 0.5 lemon; salt; pepper; 0.5 tsp ground cumin (or coriander); 40 g firm goat cream cheese (2 tbsp; 30% fat in dry matter)

116 kcal · 30 min · 4 servings

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Ingredients

30 g Goji berries (2 tbsp)
45 g cashew nuts (3 tbsp)
300 g beetroot bulbs (3 beetroot bulbs; pre-cooked, vacuum-packed)
1 garlic clove
0.5 lemon
salt
pepper
0.5 tsp ground cumin (or coriander)
40 g firm goat cream cheese (2 tbsp; 30% fat in dry matter)

Instructions

1. Place the goji berries and cashew nuts in a bowl.
2. Pour lukewarm water over the ingredients.
3. Let the mixture soak for 15 minutes.
4. Peel the beetroot and cut it into coarse cubes.
5. Peel the garlic and chop it finely.
6. Squeeze the juice from half a lemon.
7. Drain the soaking water from the goji berries and cashew nuts.
8. Add the drained berries and nuts to a blending cup along with the beetroot cubes, garlic, and lemon juice.
9. Puree the ingredients using a hand blender until smooth.
10. Season the puree with salt, pepper, and cumin.
11. Stir the cream cheese into the mixture.

Nutrition per serving

kcal: 116
Protein: 6 g · Fett/Fat: 6 g · Carbs: 14 g