Beet Cream with Toasted Seeds
Creamy, dreamy and packed with earthy beet goodness, this Beet Cream features silky roasted beets topped with a crunchy sprinkle of toasted seeds.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil
- 1 brown onion, chopped
- 4 cloves garlic, minced
- 4 medium beetroot, roasted or boiled, peeled and chopped
- 2 small potatoes, peeled and diced
- 3 cups vegetable stock
- 1 cup coconut cream
- Juice of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
For the Topping
- 4 tbsp pumpkin seeds
- 4 tbsp sunflower seeds
- Pinch of chili flakes (optional)
How do I make it?
- In a saucepan, heat olive oil over medium heat. Add onion and garlic and sauté until soft and fragrant, about 3–4 minutes.
- Stir in diced potato and beetroot. Cook for 2 minutes.
- Pour in vegetable stock, bring to a boil, then reduce heat and simmer until potato is tender, approximately 10 minutes.
- Transfer mixture to a blender, or use a stick blender, and blitz until smooth.
- Stir in coconut cream and lemon juice. Adjust seasoning with salt and pepper.
- In a dry frying pan, toast pumpkin and sunflower seeds until golden and fragrant.
- Pour the beet cream into bowls, sprinkle with toasted seeds and chili flakes. Serve warm.
TOP TIPS
- Beet Cream can be served warm or chilled depending on your preference. If you would like to serve it chilled make it 1 – 2 days ahead and keep refrigerated.
