• 3 red onions
  • 3-4 cloves of garlic
  • 10 EL olive oil
  • 2-3 carrots
  • 3 yellow peppers
  • 2 orange peppers (or 2 apples)
  • 15 g salt
  • pepper
  • 1 kg beetroot (cooked and peeled)
  • 5 tbsp raspberry vinegar 5%
  • 1 tbsp chilli flakes as desired
  • 3 teaspoons hot pepper
  • 500 g ripe tomatoes
  • 3 tbsp tomato paste
  • parsley

Author of this recipe



Amateur cook

I love colours and everything that is colourful.... Read more

This beetroot spread is refined with peppers, tomatoes and onions. It tastes wonderfully fruity and goes well not only with a fresh baguette, but also as a chutney with meat, rice or lots of vegetables.

Total votes: 309


  • Peel onion and cut into small cubes.
  • Peel garlic and chop finely.
  • Heat 5 tablespoons of oil in a pan and fry the onions with garlic.
  • Peel and grate the carrots and add them to the onions in the pan.
  • Cut peppers in half, remove the seeds, wash and dice them.
  • Add the peppers to the pan with the onions and garlic in the frying pan and fry about 3 minutes at medium heat, while stirring constantly. Season with salt and pepper.
  • Chop the beetroot finely.
  • Heat 5 tablespoons of oil in a frying pan. Add beetroot and steam for about 5 minutes. Season with raspberry vinegar, chilli and paprika.
  • Wash tomatoes and pour boiling water over them in a bowl. Drain after one minute, peel and chop the skin.
  • Add tomatoes, tomato paste and parsley to the beetroot, bring it to boil and simmer for 15 minutes over low heat with the lid closed.
  • Pour into the jars while still hot, close and turn them upside down for 30 minutes. 
  • Chill after cooling, so the spread will remain preserved for weeks.


Tips from the author

The beetroot spread can be perfectly stored in jars.

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