Beet Root Spread

A thin and tender baked rye bread. Before the crisp bread is baked we top it with sesame seeds giving the bread a nice nutty flavor.
Made with:
Delikatess Sesam

INGREDIENTS
4 MEDIUM SIZED BEETROOTS
2 CAN CANNELLINI BEANS (OR WHITE BEANS) RINSED AND DRAINED
2 SMALL CLOVES OF GARLIC (GRATED AND CHOPPED)
2 TSP AGAVE SYRUP
1 TBS LEMON JUICE
0,5 DL WATER
SALT TO TASTE
OPTIONAL TOPPINGS: A HANDFUL OF PUMPKIN SEEDS, SEA SALT
METHOD
1.
Boil the beets for 15-20 minutes 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 all the beets and the other ingredients in a food processor.
5.
Blend until completely smooth (scrape down the sides if needed).