Discover the richness of flavors and colors with our recipe for Trio of Sunny Vegetable Spreads! This is a set of three unique, creamy spreads that will brighten up any breakfast, lunch, or gathering with friends. The first is a velvety roasted carrot spread with an oriental hint of cumin and tahini – its deep sweetness and earthy aroma will transport you to Middle Eastern markets. The second is a refreshing green pea spread with fresh mint and salty feta, which delights with its intense, spring color and lightness. The third option is a bold roasted beet spread with spicy horseradish and crunchy walnuts – a classic Polish combination in a modern, creamy version. The spreads not only look beautiful on the table, creating a colorful mosaic, but they are also a treasure trove of vitamins and fiber. They pair perfectly with fresh sourdough bread, crispy toasts, crackers, and also as a dip for raw vegetables.
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Preheat the oven to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with baking paper. The paper will prevent the vegetables from sticking to the tray, and cleaning will be much easier.
Thoroughly wash and peel the carrots using a vegetable peeler. Cut off the ends. Cut the carrots into smaller, evenly sized pieces, e.g. into 2-3 cm slices or sticks. Transfer them to a bowl, add 2 tablespoons (30 ml) of olive oil, a pinch of salt, and a pinch of pepper. Mix thoroughly with your hands so that each piece of carrot is coated with a thin layer of oil and seasoning. Spread the carrots evenly in a single layer on the prepared baking sheet.
Place the baking tray with carrots in the preheated oven. Bake for about 25-30 minutes. Halfway through baking (after about 15 minutes), stir the carrots with a spatula to ensure they brown evenly. The carrots are ready when they become soft (you can easily check this by piercing them with a fork) and slightly caramelized at the edges. After baking, remove the tray from the oven and set aside to cool slightly.
Transfer the roasted, slightly cooled carrot to the blender or food processor. Add the tahini, peeled garlic clove, 2 tablespoons (30 ml) of lemon juice, ground cumin, and 2 pinches of salt. It's a good idea to stir the tahini in the jar before adding it, as it naturally separates.
Start blending the ingredients on high speed. While blending, slowly pour in 2 tablespoons (30 ml) of olive oil and water (start with 2 tablespoons) through the opening in the blender lid. Blend until you achieve a smooth, uniform, and creamy consistency. Occasionally stop the blender and scrape down the mixture from the sides of the container using a silicone spatula. Taste the paste and season with additional salt or lemon juice if needed.
In a small pot, bring about 1 liter of water to a boil with a large pinch of salt. Once boiling, add the frozen peas and cook for 2-3 minutes from the moment it comes back to a boil. The peas should be bright green and tender, but not overcooked. Immediately after cooking, drain them in a colander and rinse thoroughly with cold water or immerse in a bowl of water and ice. This process, called blanching, will stop the cooking process and preserve the beautiful, vibrant color of the peas.
Into a clean blender or food processor, add the blanched and well-drained peas. Add the crumbled feta cheese, fresh mint leaves (without the tough stems), 1 tablespoon (15 ml) of lemon juice, 2 tablespoons (30 ml) of olive oil, and 2 pinches of freshly ground black pepper. We intentionally do not add salt now, as feta cheese is already quite salty.
Blend the ingredients in short, pulsing bursts for a few seconds. We want to achieve a paste that is relatively smooth but still has a noticeable texture and small pieces of peas. Blending for too long may turn the paste into a uniform mush. After blending, taste and decide if you need to add a pinch of salt (if the feta wasn't salty enough). Additionally, for a bit of heat, you can add a pinch of chili flakes.
Spread the walnuts on a dry, cold pan. Heat over medium power, stirring or shaking the pan frequently, for about 3-4 minutes, until they start to smell intense and lightly brown. Be careful not to burn them, as they will become bitter. Transfer them to a plate to cool. Peel the cooked or roasted beets (if they have skin) and cut them into smaller pieces to make it easier for the blender.
In a clean blender jar, add the chopped beets, most of the toasted nuts (leave a few for decoration), grated horseradish, 1 tablespoon (15 ml) of olive oil, 1 pinch of salt, and 1 pinch of pepper. Blend everything until smooth and creamy. Taste and adjust the flavor to your preference – if you like spicier flavors, add more horseradish. If the beets weren't very sweet, you can add a bit of honey or maple syrup to balance the taste.
Transfer each of the spreads to a separate small bowl or jar. Gently smooth the top of each spread with a teaspoon, creating a small indentation. Drizzle the carrot spread with a bit of olive oil and sprinkle with black cumin seeds. Decorate the pea spread with a fresh mint leaf and optionally a pinch of chili flakes. Sprinkle the beetroot spread with coarsely chopped walnuts that were set aside earlier. Serve immediately or after chilling in the refrigerator.
Eating vegetables and fruits in various colors, known as 'eating the rainbow', is a simple way to provide the body with a wide range of vitamins, minerals, and antioxidants. Each color corresponds to different, unique phytonutrients - orange (beta-carotene), green (chlorophyll and lutein), and purple (anthocyanins).
The trio of spreads looks most impressive when served on a large wooden board or platter. Next to the bowls, arrange a fan of accompaniments: slices of sourdough bread, crispy baguette toasts, salty crackers, grissini sticks, and sticks of fresh vegetables such as carrots, cucumbers, celery, and colorful bell peppers. This way of serving encourages communal dining and trying different flavor combinations.
Store the spreads in the refrigerator in tightly sealed glass jars or containers. They will stay fresh for 3-4 days. The carrot and beet spread may even improve in flavor over time. Remember to pour a thin layer of olive oil on top of the spread, which will further protect it from drying out. The pea and feta spread is the most delicate and tastes best within the first two days.
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