Beet Root Spread

Whole Grain crispbread is a wholesome and filling combination of whole grain rye flour, yeast and salt. Made with 100% whole grain, Wasa Whole Grain crispbread provides 12g of whole grains and 2g of fiber (8% of the Daily Value) in every crunchy slice.
Made with:
Whole Grain

Ingredients
WASA WHOLE GRAIN CRISPBREADS
4 MEDIUM BEETS
2 CAN CANNELLINI BEANS RINSED AND DRAINED
2 SMALL CLOVES OF GARLIC (GRATED AND CHOPPED)
2 TEASPOONS, AGAVE SYRUP
1 TABLESPOON, LEMON JUICE
2 CUPS OF WATER
SALT, TO TASTE
TOPPINGS: A HANDFUL OF PUMPKIN SEEDS, WALNUTS, SPINACH LEAVES, AND SEA SALT, TO TASTE
How to:
1.
Boil the beets for 35 - 45 minutes or until soft.
2.
Rinse them under cold water and peel the skin of with your hands.
3.
Chop the beetroots in big chunks.
4.
Put the beets, garlic, beans, water, agave, lemon juice, and sea salt in a food processor.
5.
Blend until completely smooth and creamy (scrape down the sides if needed). Add a bit more water if the consistency is too thick.
6.
Spread the dip on your favorite Wasa crispbread and top with pumpkin seeds, walnuts, sea salt, and spinach leaves.