Beet-Horseradish-Dill Spread Recipe
By
Regan Burns
Difficulty: Easy |
Makes:
3 cups
The flavors of Borscht make for a winning spread. Try it with smoked salmon and cream cheese or on your next turkey sandwich.
This recipe was featured as part of our Sandwich Spreads photo gallery.
INSTRUCTIONS
Combine 2 medium roasted and peeled beets, a generous pinch of kosher salt, a generous pinch of granulated sugar, and freshly ground black pepper to taste in a food processor fitted with a blade attachment and pulse until beets are smooth, about 4 to 5 pulses. Add 2 teaspoons horseradish cream and 2 teaspoons cider vinegar and, with the machine running, drizzle in 1/4 cup olive oil until mixture is thick and spreadable. Add 1 tablespoon finely chopped fresh dill and stir to combine.
Used wasabi + a bit of mayo instead of the horseradish cream and took down the amount of oil significantly. Used it in lettuce wraps with smoked salmon and goat cheese -- YUM!