White Beans Spread With Celeriac And Beetroot

• • 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

• • 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!

• • Start by peeling and washing the celeriac and beetroot, then cut them into large, chunky pieces.
  • 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.
  • Drizzle olive oil over the veggies and season them with salt and pepper.
  • Season the celeriac with a blend of coriander and smoked paprika.
  • Sprinkle ground cumin over the beetroot for seasoning.
  • Roast the veggies in the oven at 210 degrees Celsius for approximately 30 minutes.
  • While the veggies are roasting, prepare the bean paste: add the white beans to a food processor.
  • Include the caramelized onion in the processor as well.
  • Season the mixture with thyme and salt according to your taste.
  • Blend until a smooth, creamy spread is achieved.