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Veggie Spread with Sweet Potato & Beetroot

Healthy Beetroot-Sweet Potato Spread – Simple Recipe

Discover a spread that takes traditional Mutabal in a creative new direction.

Mutabal, usually made from eggplant and popular in Middle Eastern cuisine, is reimagined here with a combination of beetroot and sweet potato.

This version offers a unique blend of earthy and sweet flavors. The beetroot not only adds its characteristic color but is also rich in iron, folate, and antioxidants, while sweet potatoes are a good source of vitamins A and C, as well as fiber.

Together, they create not only a nutrient-rich spread but also a visually appealing dish with its deep ruby red and gentle orange hues.

This spread can be used in various ways: as a bread spread, dip, or part of a vegetable platter. It's a tasty and healthy alternative for anyone looking to enrich their diet.

Interested in reinterpreting Mutabal?


Ingredients: 2 small beetroots

1 medium to large sweet potato

4 tbsp tahini

2 tbsp Greek yogurt

2 tbsp lemon juice

Salt, fresh thyme

Oil for garnishing

Optional: pistachios and tomato flakes as toppings

  • Serving: 3 Servings

  • Effort: Medium Preparing the Beetroot-Sweet Potato Spread takes about 1.5 hours in total, with most of the time spent baking the vegetables.

  • Nutritional Value: Strong This spread is rich in vitamins, minerals, and antioxidants, which help boost the immune system and maintain healthy skin.

  • Michaela's Opinion: The unique taste contrast between the earthy beetroot and the sweet sweet potato makes this spread one of my favorites for healthy snacks.


1) Thoroughly wash the beetroot and sweet potato. Wrap the beetroot in aluminum foil and bake them along with the sweet potato at 200°C (392°F) for about 45-60 minutes, until both are soft.

2) Let the baked beetroot and sweet potato cool down a bit. Then peel off the skin and put the soft insides into a large bowl.

3) Add tahini, Greek yogurt, and lemon juice to the beetroot and sweet potato.

4) Puree everything with an immersion blender or in a food processor until the mixture is smooth. Season with salt and mix in fresh thyme.

5) Transfer the spread to a serving bowl, garnish with a drizzle of oil, and sprinkle with fresh thyme.

6) Store in the refrigerator and chill slightly before serving. Ideal as a dip, bread spread, or side dish.

  • Michaela's Tip: For an especially creamy consistency, it's recommended to puree the beetroot and sweet potato while they are still warm after baking.


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