Red Vegetable Spread
Ingredients
Instructions
- Preheat oven to 350F/180C
- Cut two sticks of rhubarbs into small cubes and place in a pan with beets, filtered water and maple sugar
- Place over medium heat until the rhubarb breaks down and then add vanilla extract and rose water to mixture
- Cut carrot into small pieces and place in a roasting pan
- Cook for 30 minutes or until soft. During the last 5 minutes of roasting add maple syrup
- Blend all ingredients in a high powered blender until smooth
- Let cool then place mixture back into a pot and add agar agar and place over medium heat and let simmer for 3 minutes, then stir occasionally for the last 2 minutes
- Pour in a jar and cool in the refrigerator for 4 hours or until it sets
- Enjoy for breakfast or as a snack. It tastes great on tiger bread [pictured]
Nutrition & Diet Analysis (per serving)
335
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).