March is National Nutrition Month and as always our motto has been to add foods that are rich in nutrients instead of eliminating foods unless there is a medical reason to. Beets are a great source of nutrients including fibre, folate, and vitamin C. Combined with chickpeas that are high in protein this easy to make beet spread would spread well on sandwiches, pair well with toasted pita bread (my favourite), nachos or veggies of your choice. And if you’re looking for ideas on how to increase your fibre intake this is a good recipe to make!
Sweet Beet Spread
In our nutrition education program we help clients to improve their digestive system health. We primarily service women who on average should aim for 25 grams of fibre per day. However in our work we are seeing that many are falling well below this. That’s why we provide practical advice such as how to incorporate foods that are high in fibre and other nutrients in everyday snacks and meals like this one. Let’s not withhold from you any longer on how you can whip up this sweet spread this weekend.
Prep Time 8 mins
Cook Time 1 hr
Total Time 1 hr 8 mins
- 1 large beet roasted and peeled
- 1 can chickpeas, drained
- 1/2 cup extra virgin olive oil
- 2 tbsp pure maple syrup
- 1 juice and zest of large lemon
- 1/4 tsp cumin, ground
- 1/4 tsp apple cider vinegar
- 1 garlic clove, peeled
- 1 basil leaf
- 1/2 large ripe avocado
- 1/4 tsp Himalayan salt
- 1/4 tsp ground black pepper
- dime size fresh ginger, peeled
Add all ingredients to the blender in the order listed and secure the lid.
Select your spread program if you have one or start the machine, slowly increase to its highest speed, and blend for 1 minute. If air pockets form you can add a little water at a time but not too much as this will change the consistency of the spread.
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