Bewitching beetroot spread
This creation came into being when the ‘Beast from the East’ was being especially beastly; I was supposed to go to Germany that weekend to join my husband who was working on a project there, but the flights got cancelled, and I was snowed in with hardly any supplies.
I did, however, have some pickled beetroots, a couple of limes and a can of butter beans. And so, behold the bewitching beetroot spread that was borne out of this situation!
Pickled beetroot − 4, roughly chopped
Butter beans − ½ tin (120 g)
Cauliflower florets − a small handful
Salt − ⅓ teaspoon (I used pink Himalayan salt)
Dried mint leaves (or even better, finely chopped fresh mint leaves) − 1.5 tablespoons
Dried coriander leaves − 1.5 tablespoons
Pine nuts − 1 tablespoon
Erythritol Gold − 2 tablespoons
Juice of 1 lime
Crushed black pepper to serve
1. Boil the cauliflower with a bit of salt for 7 minutes.
2. Add all ingredients to a blender minus the lime juice and black pepper, and blend with a little water.
3. Mix in the freshly squeezed lime juice, black pepper, and serve with veggies, oatcakes, in a salad, with fish or even with meatballs! (Basically, it goes wonderfully well with almost anything.)