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Roasted beetroot and macadamia spread

Roasted beetroot and macadamia spread

This simple spread tastes as beautiful as it looks. The macadamias impart a nutritious creaminess that is best enjoyed alongside crispy vegetables and crackers on a nibbles platter. Just remember to soak the macadamias the night before!


1 cup macadamias

2 cups water

2 medium sized beetroots

1 tablespoon oil

1 medium sized brown onion, thinly sliced

2 tablespoons nutritional yeast flakes*

¼ cup water

2 tablespoons lemon juice (or to taste)

1 small garlic clove

¼ teaspoon salt, or to taste

Place the macadamias in a bowl and cover with water. Allow to stand for 7-12 hours. Rinse and drain in a colander and set aside.
Preheat oven to 180C. Wrap the beetroots individually in aluminium foil and bake for 30-40 minutes, until a skewer inserted in the middle meets with no resistance. Allow to cool slightly before peeling. Set aside.

Heat the oil in a heavy based frying pan over medium heat. Add the onion, reduce the heat and cook slowly, stirring occasionally for 7-10 minutes, until it is soft and slightly caramelised.

Combine the macadamias, onion and remaining ingredients in the bowl of a food processor or a blender and process until smooth. Season to taste with extra salt if desired.

Serve immediately or store in a clean jar in the fridge for up to a week.

*You can buy nutritional yeast flakes from health food stores or larger supermarkets
Categories: snacks

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