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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.

Instructions:

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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