Red Vegetable Spread – a delicious recipe with beet, rhubarb, carrot, berberis, maple syrup, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350F/180C
2
Cut two sticks of rhubarbs into small cubes and place in a pan with beets, filtered water and maple sugar
3
Place over medium heat until the rhubarb breaks down and then add vanilla extract and rose water to mixture
4
Cut carrot into small pieces and place in a roasting pan
5
Cook for 30 minutes or until soft. During the last 5 minutes of roasting add maple syrup
6
Blend all ingredients in a high powered blender until smooth
7
Let cool then place mixture back into a pot and add agar agar and place over medium heat and let simmer for 3 minutes, then stir occasionally for the last 2 minutes
8
Pour in a jar and cool in the refrigerator for 4 hours or until it sets
9
Enjoy for breakfast or as a snack. It tastes great on tiger bread [pictured]
80
kcal
Calories
18
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 of one beet, 2 sticks of rhubarb, 1 large carrot, 1 teaspoon berberis, and more.
Yes, Red Vegetable Spread falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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