Author Notes
This red vegetable spread is a great way to bring vegetables into breakfast as a sweet rather than savory accompaniment. This vegetable spread was inspired by Maija Garcia of Organic Magnetics, a lovely lady I sat next to on a bus during a recent trip to the East Coast of the USA. —sabrina
Ingredients
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1/4
of one beet
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2
sticks of rhubarb
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1
large carrot
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1 teaspoon
berberis
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1/4 cup
maple syrup
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2 tablespoons
maple syrup
-
1 tablespoon
rose water extract
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1 tablespoon
100% vanilla extract
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1/4 cup
filtered water
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1 tablespoon
agar agar
Directions
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Preheat oven to 350F/180C
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Cut two sticks of rhubarbs into small cubes and place in a pan with beets, filtered water and maple sugar
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Place over medium heat until the rhubarb breaks down and then add vanilla extract and rose water to mixture
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Cut carrot into small pieces and place in a roasting pan
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Cook for 30 minutes or until soft. During the last 5 minutes of roasting add maple syrup
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Blend all ingredients in a high powered blender until smooth
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Let cool then place mixture back into a pot and add agar agar and place over medium heat and let simmer for 3 minutes, then stir occasionally for the last 2 minutes
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Pour in a jar and cool in the refrigerator for 4 hours or until it sets
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Enjoy for breakfast or as a snack. It tastes great on tiger bread [pictured]
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