Beetroot Spread Recipe
- Level
- Easy
- Rating
- Rate this recipe
In this beetroot spread recipe, I’ll show you how to make your own spread with feta and walnuts. Sweet beetroot, creamy feta and crunchy walnuts combine in a fresh-tasting spread with a beautiful color.
Mint gives it a special freshness. It’s perfect for a cold supper, a picnic or as a dip at your next party, and ready in just 10 minutes. For more spread ideas, try my eggplant spread or mushroom sausage. You’ll find more recipes in my recipe overview.
Here you’ll find the complete beetroot spread recipe to read through. Have fun and good luck making it!
Beetroot spread – What do you need to make it?
Ingredients per 350 g
| Ingredient | Grams | Percent |
|---|---|---|
| beetroot (precooked) | 200 g | |
| feta | 100 g | |
| walnuts | 50 g | |
| lemon juice | 2 tsp | |
| mint (to taste, about 5–6 leaves) | — | |
| salt, pepper | — |
The equipment to make beetroot spread
Food processor / immersion blender / Thermomix
A food processor or immersion blender turns the ingredients into a creamy mixture. A Thermomix works just as well. Depending on your appliance, you may need to purée the mixture in two batches.
Make beetroot spread – Step-By-Step Instructions
Cut the beetroot and feta
Cut the beetroot and feta into rough pieces and put them in the food processor. They don’t need to be especially small; the blender will chop them anyway.
Prepare the mint
Pick the mint leaves off the stems and add them to the beetroot in the blender. Don’t use the stems; they become woody.
Add the walnuts
Add the walnuts to the food processor. Press everything down so it can distribute evenly. If your blender is too small, divide the mixture into two batches.
Blend and check the consistency
Blend for about 20 seconds. Gently shake the blender occasionally so everything settles toward the bottom. Then unscrew the lid and scrape down the sides. The longer you blend, the smoother the spread. Tip: If it becomes too runny, add more feta to thicken it.
Season to taste
Season with salt, pepper and lemon juice. The lemon juice makes the mixture a little thinner, so add some feta at the same time if you want to keep the consistency. Then blend briefly again.
Serve and enjoy
Your beetroot spread is ready. It should be creamy and hold well on bread. Enjoy!
Frequently asked questions
How long does beetroot spread keep?
How long does beetroot spread keep?
The spread keeps in the refrigerator for about 5–7 days in a closed container. The feta and lemon help it stay fresh. Without feta, it spoils sooner.
Can I use uncooked beetroot?
Can I use uncooked beetroot?
Yes, that works too. First roast the raw beetroot in the oven at about 180 °C (356 °F) for 45–60 minutes, until soft. This gives the spread a slightly smoky, more intense flavor.
Can I freeze beetroot spread?
Can I freeze beetroot spread?
You can freeze it, though the feta changes the consistency a little. Freeze it in portions and give it a quick stir after thawing.
Which cheese can I use instead of feta?
Which cheese can I use instead of feta?
Fresh goat’s cheese is an excellent alternative and gives the spread an even creamier consistency. Ricotta or cream cheese work well too. It’s a matter of taste!
