2 large Purple Beets, cut into about 8-10 chunky pieces (or any beets you have available. Even if you can add 1 purple beet in addition to a golden beet, you will still get that beautiful purple color!)4 large Carrots, cut into about 4-5 pieces each 1 Onion, quartered and pulled into a few smaller pieces1 Green Bell Pepper, cut in half, seeds and stem removed 2-3 tbsp Olive Oil1 tsp Salt1 tsp PepperOptional 1 tsp Cumin Optional 1 + tbsp Olive Oil (for blending at the end)

Preheat oven to 400 degreesChop all vegetables according to cook time (beets and carrots cook longer so they should be in smaller pieces as I noted above - onion and peppers cook faster so they should be in larger pieces as I noted above)Place vegetables in a large seasoned cast iron skillet (can use a non-toxic baking sheet lined with parchment paper as an alternative)Drizzle and toss vegetables in olive oil, salt & pepperEnsure all vegetables for the most part are flush and spaced out on the skillet/baking tray to get an even cook/ roastPlace in preheated oven for anywhere from 45 minutes to 1 hour Cook time will largely depend on how the vegetables are chopped and your own ovenWhat you're looking for is a nice roast/light char on the vegetables. Not a burn, but a nice char on the edges of the veggies (SEE MY IMAGES FOR A REFERENCE)You can pierce the veggies with a fork to see if things are cooked throughRemove from oven and place everything into a bowl to coolOnce cooled enough, immersion blend the veggies (alternatively you can use a blender - just make sure the veggies are no longer hot)The vegetables should blend smooth on their own, but you can also add 1 tbsp of olive oil at a time -i f you need some additional to help blend to get the desired consistency When fully blended, it's ready to use!Add to an airtight container and place in the fridge between uses

Roasted Beet & Veggie spread

Sophia Esperanza
Jun 29
3 min read

Have you eaten enough veggies today?

This buttery spread is packed full of colorful veggies that elevate any sandwhich.

About this dish

I made this recipe on accident, when roasting farm fresh vegetables one day.

I roasted them for a tad longer than I desired. I didn't want to compost them and tried to think of another way to use them in a recipe. I decided to immersion blend them together and WOW. Then was born this vibrant purple spread - that became a hit.

It's a sweet & lightly toasty flavor. Full of crimson beets, sweet carrots, onion and peppers. Some light spices and olive oil for roasting and that's it!

The purple beets take over the color, when blending together - creating a rich hue that is beautiful to look at.

It's a great recipe to create when you have left over vegetables in the fridge that might have got a little wilted - and you're not sure what to do with them. This recipe is amazing even when rotating in other vegetables that you might have on hand. Get creative.

All this recipe entails is a oven bake, an immersion blend - and it's ready.

When baking many different kinds of vegetables at once, the size of the chop is important. To ensure everything bakes evenly. In this recipe were using Beets, Carrots, Peppers annd Onions. Beets take the longest to cook, second up is carrots, third is onions and lastly peppers. Because of this, I chop what cooks fastest into the BIGGEST of pieces and what cooks longest into the SMALLEST of pieces. I'm not yelling at you, I am just passionate about this part to ensure everything crisps evenly.

The way we use this spread the most, is on sandwiches.

I make this spread ahead of time on my food-prep days and all throughout the week we have a nutritious spread that makes eating healthy eating simple.

Check here to see an EPIC sandwich that incorporates this spread. It's a seared shishito pepper and tofu sandwhich. That just might become your new favorite.

Eat the rainbow friends -

Servings: 4-6

Ingredients

2 large Purple Beets, cut into about 8-10 chunky pieces (or any beets you have available. Even if you can add 1 purple beet in addition to a golden beet, you will still get that beautiful purple color!)
4 large Carrots, cut into about 4-5 pieces each
1 Onion, quartered and pulled into a few smaller pieces
1 Green Bell Pepper, cut in half, seeds and stem removed
2-3 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
Optional 1 tsp Cumin
Optional 1 + tbsp Olive Oil (for blending at the end)

Recipe

Preheat oven to 400 degrees
Chop all vegetables according to cook time (beets and carrots cook longer so they should be in smaller pieces as I noted above - onion and peppers cook faster so they should be in larger pieces as I noted above)
Place vegetables in a large seasoned cast iron skillet (can use a non-toxic baking sheet lined with parchment paper as an alternative)
Drizzle and toss vegetables in olive oil, salt & pepper
Ensure all vegetables for the most part are flush and spaced out on the skillet/baking tray to get an even cook/ roast
Place in preheated oven for anywhere from 45 minutes to 1 hour
Cook time will largely depend on how the vegetables are chopped and your own oven
What you're looking for is a nice roast/light char on the vegetables. Not a burn, but a nice char on the edges of the veggies (SEE MY IMAGES FOR A REFERENCE)
You can pierce the veggies with a fork to see if things are cooked through
Remove from oven and place everything into a bowl to cool
Once cooled enough, immersion blend the veggies (alternatively you can use a blender - just make sure the veggies are no longer hot)
The vegetables should blend smooth on their own, but you can also add 1 tbsp of olive oil at a time -i f you need some additional to help blend to get the desired consistency
When fully blended, it's ready to use!
Add to an airtight container and place in the fridge between uses

NOTES

This spread keeps in the fridge from 5-7 days
Check here to see an EPIC sandwhich that incorporates this spread. It's a seared shishito pepper and tofu sandwhich. That just might become your new favorite.
To speed up cooking time, chop beets and carrots small. The smaller, the faster they will cook!