Beetroot Spread with Walnuts and Flaxseed Oil

A simple, quick to make, dip or spread full of flavour and superfood goodness

Print Recipe

Prep Time 5

Servings: 4 people

Course: Dip, Main Course, Salad, Side Dish, Snack, Spread

Cuisine: Anti-inflammatory, Dairy-free, Digestion-friendly, Gluten free, Healthy, Omega-3, OMS Diet

250 g Medium beetroot, cooked and roughly diced drain liquid
50 g Good handful walnuts
2-4 Tbs Flax Farm Cold-Pressed Flaxseed (Linseed) Oil
1 clove garlic
Juice of half a lemon or less, to taste
1/2 tsp A pinch ground cumin - more or less depending on taste Optional
Salt and pepper optional
Handful herbs, chives, parsley, even a little horseradish, not necessary but looks pretty, and is nice with salmon or smoked mackerel.

Place beetroot, walnuts, garlic, cumin and 2-3 TBS flaxseed oil in a food processor. Whizz until smooth. Add lemon juice, salt and pepper to taste. Add an extra tablespoon of Flaxseed Oil if necessary.
Spoon into a bowl, top with a few chopped walnuts and a drizzle of extra Flaxseed Oil. Serve and enjoy with bread, toast, crackers or crudités.

We prefer not to add salt or pepper, it doesn't need it.

Lemon and garlic are very much to your personal taste so add gradually if unsure

If you don't have or don't like cumin, leave it out.

The quantities don't need to be exact, it seems to come out well whatever you do, I always just make it by eye.