Sort of non-tradition yet very tasteful and healthy spread that goes well with crispy bread slices ‘Bon Crisp’.
It is sort of non-tradition yet very tasteful and healthy spread that goes well with crispy bread slices ‘Bon Crisp’.
Traditional vegetable beetroot is used in a non-traditional way in this spread – blended and spiced with Eastern flavours: coriander, date syrup, pomegranate seeds.
150 g of boiled or baked beetroot
2 tablespoons of Greek yoghurt
1 tablespoon of olive oil
1 teaspoon of lemon juice
1 tablespoon of date syrup
1 garlic clove
1/2 tablespoon of ground coriander
salt, black pepper
several tablespoons of pomegranate seeds
several tablespoons of hazelnuts
a package of crispy bread slices ‘Bon Crisp’
Peel and cut the boiled or baked beetroots in large pieces. Blend the cut beetroots with thick yoghurt, olive oil and lemon juice with electric blender to one mass. Add date syrup, chopped garlic, ground coriander and pepper, salt.
Put the prepared spread to the bowl, add pomegranate seeds and chopped roasted hazelnuts and serve with crispy bread slices ‘Bon Crisp’.