Laura's Vegan Table


  • 1 medium to large beet
  • half of a 15-oz. can of drained cannellini beans (chick peas or any white bean will work)
  • juice of 1/2 a large lemon
  • 1 clove of garlic or 1/2 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt

This is an easy spread that I love bringing to parties. The color is red or hot pink naturally, so it really stands out. Creamy roasted beet spread only has a few ingredients and nice flavor of roasted beets, lemon, and garlic. Perfect with chips, pita, or veggies or as a sandwich spread. It’s also gluten free.


Preheat oven to 375 degrees, cut off the stem (save the beet greens for another dish) and most of the root from your beets, and rinse to remove any dirt. Peel the beet with a vegetable peeler. Then cut into small chunks and arrange on a parchment lined baking sheet. Peel the garlic cloves and cut garlic into a few pieces, and add to the tray with the beets (or you can just keep the garlic fresh or use garlic powder and omit this step). Depending on the size pieces, you only need to roast for about 20 minutes. After roasting, let the beets and garlic cool for a few minutes. Once cooled, place into a food processor. Add remaining ingredients and blend until smooth. If it’s too thick, add a little water. You may also want to add a little more of the ingredients to taste. This will keep in the fridge for about a week.