White beans spread with celeriac and beetroot


This delightful spread combines basic ingredients that are always at your fingertips, resulting in an earthy, comforting taste that perfectly captures the essence of the Fall. With the wholesome earthiness of celeriac, the vibrant hues of beetroot, and the creaminess of beans, this spread offers a simple yet satisfying way to celebrate the flavors of autumn.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2



🌱1 celeriac

🌱1 beetroot

🌱Salt & pepper to taste

🌱1 tsp ground caraway

🌱1 tsp coriander powder

🌱1 tsp smoked paprika

🌱1/2 tsp thyme

🌱Olive oil for cooking

🌱1 caramelized onion

🌱350 g white beans (canned or boiled)

🌱Fresh dill for serving

How to prepare:

  1. Start by peeling and washing the celeriac and beetroot, then cut them into large, chunky pieces.
  2. Arrange them on an oven tray lined with parchment paper, making sure to space them apart to prevent the celeriac from taking on the beetroot’s color.
  3. Drizzle olive oil over the veggies and season them with salt and pepper.
  4. Season the celeriac with a blend of coriander and smoked paprika.
  5. Sprinkle ground cumin over the beetroot for seasoning.
  6. Roast the veggies in the oven at 210 degrees Celsius for approximately 30 minutes.
  7. While the veggies are roasting, prepare the bean paste: add the white beans to a food processor.
  8. Include the caramelized onion in the processor as well.
  9. Season the mixture with thyme and salt according to your taste.
  10. Blend until a smooth, creamy spread is achieved.
  11. To serve, spread the creamy bean mixture as the base layer on a plate, arrange the aromatic roasted veggies on top, and finish with a sprinkle of fresh dill and a drizzle of olive oil for the perfect finishing touch. Enjoy!


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