Sweet vegetable spread

Name: sweet vegetable spread
Cook time: 10 min
Total time: 70 min
Yield: 8
Ingredients: 300 g raw beet; 300 g peeled carrots; tl ground cinnamon; tl ginger powder; 1 el (sunflower oil; 50 g medjide saddles without pit

Spread of beets, carrots and dates, flavored with 'warm' spices such as cinnamon and ginger powder.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm, greased)
1 hand blender or food processor

Directions

Preheat the oven to 180 ºC. Peel the beets and cut a piece from the top and bottom. Cut the beets into wedges and put them in the baking dish.
Remove the green from the carrot and cut the roots into 4 cm pieces. Put in the bowl at the beet.
Mix the cinnamon and ginger powder through the oil and drizzle the beet and carrots. Roast the vegetables for about 1 hour in the middle of the oven until they are soft.
Remove the vegetables from the oven and allow to cool to room temperature.
Spoon the contents of the baking dish into a tall cup (if you are using a hand blender) or the bowl of a food processor and add the dates. Puree to a smooth mixture.
If necessary, add a little water to make the puree more smooth.
Put the spread in a well-closable pot and store in the refrigerator.