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Dana Sweeney
Sweet vegetable spread
Spread of beets, carrots and dates, flavored with 'warm' spices such as cinnamon and ginger powder.
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Ingredients
Directions
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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.
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Remove the green from the carrot and cut the roots into 4 cm pieces. Put in the bowl at the beet.
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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.
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Remove the vegetables from the oven and allow to cool to room temperature.
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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.
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If necessary, add a little water to make the puree more smooth.
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Put the spread in a well-closable pot and store in the refrigerator.
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Nutrition
50Calories
Sodium2% DV40mg
Fat3% DV2g
Protein2% DV1g
Carbs2% DV6g
Fiber8% DV2g
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