Vegan beetroot paste

Delicious beetroot paste! We can use it as a dip, sauce, appetizer, spread or a side dish. It is vegan, vegetarian, fasting and incredibly addictive!

Course spread, dip, Appetizers, appetizer

Cuisine Vegan, Greek / Vegan, Greek Modern / Vegan, Mediterranean / Vegan

Keyword vegan, spread, lenten, fasting, dip, beetroot, beetroots, beet, beets, paste, beetroot, beetroot, sauce, vegetarian, plantbased

Prep Time 10

Boiling beetroot 40

Total Time 50

Servings dip

Calories 133kcal

Author Thodoris Tibilis

Boil the beets, peel them and beat them in the blender (or food processor) together with the garlic, lemon, vinegar and olive oil. Empty the contents of the blender into a bowl.
Next, finely chop the parsley, crush the walnuts in the mortar, and add them to the bowl with the content of the blender. Add salt and pepper to taste, and mix well.
Taste, and if necessary add garlic, lemon, vinegar, salt or pepper for extra intensity.

It can be served cold, or at room temperature, as:
- Dip (with vegetable sticks or breadsticks)
- Spread (in pita bread, bread or rusks)
- Dressing (in burgers, sandwiches or wraps)
- Side dish (in burgers, vegetable patties, vegan loaf or mushroom no-meat balls)

Instead of walnuts you can use hazelnuts, almonds or sunflower seeds.
You can replace parsley with celery or fresh cilantro.
When you remove the beets from the pot, put them in cold water to stop the boiling, but also so that you can serve the beetroot dip at room temperature and not too hot.