Delicious on warm home made bread.

Makes 200 ml of spread

Ingredients

  • 2 large beetroot
  • 100g ground almonds
  • 60 ml extra virgin olive oil
  • 10g Italian dried herb mixture
  • sea salt and pepper to taste
  • some sheets of tin foil

Method

  1. Heat the oven 180 or gas mark 6.
  2. Wash the beetroot and leave the skin. Place in tin foil and bake for 45-60 minutes until tender.
  3. Peel the beetroot and cut in small pieces. Add almonds, Italian herbs, extra virgin olive oil.
  4. Blend to a smooth mixture. Season to taste with sea salt and pepper.

Spread keeps for a couple of days in an air tight container in the fridge.