The sweet flavor of this golden beet spread is delicious, healthy, and pretty to serve. It makes a great addition to a party platter for dipping vegetables or bread, and is versatile enough to add to sandwiches too.
Wash and add the golden beets to a roasting pan, and roast in oven for around 1 hour.
Deseed and chop the jalapeno into several pieces.
Once tender, remove from oven and let cool. Peel and slice the beets into pieces, and add to food processor with the garlic, jalapeno, and vegan yogurt. Process until smooth.
Add all of the remaining ingredients along with the paste to a mixing bowl, add combine well.
This recipe was inspired by a recipe found in the Jerusalem cookbook. It has been made vegan and no-sugar-added with some other variations, and obviously re-written. For more information about the ingredients and nutritional information, see this page. The stevia is optional. You can also substitute a couple teaspoons of date syrup. If you use stevia, start with just a little and taste as you add more. The amount you need depends on your brand and type of sweetener, which can vary on potency.The unsweetened vegan yogurt can be made at home, or purchased. The nutritional values here are based on a flax milk yogurt, such as the one made by Good Karma. Silk also makes a plain soy based yogurt that is low fat.