I bought a delicious looking spread at a gourmet supermarket some time ago. The combination on the label intrigues me- a combination of nuts, red beets and pomegranates. It was quite pricey and so I decided to create a similar recipe. The only ingredient that was tricky to get was pomegranate molasses.
As I have been very busy lately I was in no mood to make my own molasses (sometimes you can’t do it all…) and tried for over a week to find it. Finally, I was successful and got this beautiful bootle of pomegranate molasses. Premium quality Lebanon pomegranate molasses at an upscale supermarket.
Once I had the molasses, the rest was fairly easy. And the result amazing! This dip/ spread tastes wonderful!
We dipped vegetable sticks into it, used it in combination with other veggies in sandwiches, some of them toasted, and even combined them with a plant-based coleslaw that I had in the fridge. No matter which combinations we tried, they all tasted great.
Finally, I threw together my leftovers in a sandwich (coleslaw, pomegranate spread and avocado) and had little hope that it would turn out edible, but once again IT WAS DELICIOUS!!
I hope you’ll enjoy it as much as we did!
- 3 medium beetroot, washed
- 1 cups walnuts, lightly toasted
- 3 tbsp pomegranate molasses
- 1 tbsp extra virgin olive oil
- Sea salt to taste (at least 1 tsp)
- Fresh mint (about 8-10 leaves)
- I recommend wearing gloves when you handle the beets as they will stain your fingers. Cut the stalks and ‘tails’ off the beetroot and quarter them. Steam the beets for about 15 minutes until soft. Let them cool off, then peel or rub off the skin if necessary.
- Meanwhile, toast the walnuts. Spread them on a silicone mat and toast at 375F (170C) for 10 minutes in the oven. Halfway through the baking time, shake them up a little.
- In a food processor, process the beetroot, toasted walnuts, the oil, the pomegranate molasses and a pinch of salt into the food processor and pulse to chop – I prefer a slightly crunchy texture rather than a very smooth paste.
- Serve at room temperature.
- Will keep in a closed container for several days in the fridge.