Hello, Roasted Beet Spread with beet pulp! If you have a juicer (even if you don’t), this is a great way to use beet pulp and/or beets. If you don’t have beet pulp, there are a few modifications to the recipe (see recipe notes). This is basically a beet hummus – perfect for sandwiches, toast, or eggs!
As most of you know, I recently got a juicer (STILL SO EXCITED!). My only problem with the juicer (so far) is the pulp. I feel SO guilty tossing it. Anyone with me? [Total side note, if you’re looking for a great wellness shot – see my first post using my new juicer.]
Anyways, the pulp. HUGE PROBLEM. I am determine to toss as little as possible. I know composting is an option, but currently I don’t have access to a compost. Enter – beet spread. It uses 2 cups of beet pulp. Don’t worry about any chunks because it all goes in the food processor. With every juice I make, I’d like to use the pulp too! Ambitious much? What do you do with your pulp? Comment below!
Roasted Beet Spread with Beet Pulp & Tahini - whole 30, paleo, gluten free & dairy free. Perfect way to use beet pulp leftover from juicing. Great on toast, sweet potato toast, sandwiches, burgers etc
- 2 cups beet pulp
- 4 tbsp extra-virgin olive oil [EVOO]
- salt, to taste
- 1/2 cup tahini
- 1 clove garlic, chopped
- 1/4 cup lemon juice
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Preheat oven to 375 degrees F
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Combine beets, 3 tbsp EVOO and salt in a bowl and mix well. Spread out on a lined baking sheet and roast for 45 minutes
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Remove from oven and let cool. Add roasted beet pulp mixture to food processor with tahini, 1 tbsp EVOO, lemon juice, salt, and garlic. Blend until smooth
No beet pulp? Replace with 3-4 beets & roast beets naked. Decrease tahini to 1/4 cup. Skins optional (I'm a huge fan of skins)
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