Beetroot cream cheese

Name: Beetroot cream cheese
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 large tuber beetroot (150 g each); 1 small shallot; 1 TEASPOON Cream horseradish; 100 g Double cream cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Salt

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

You know what's in it: the homemade spread made from 4 simple ingredients tastes especially delicious with strong farmhouse bread.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 large tuber beetroot (150 g each)
1 small shallot
1 TEASPOON Cream horseradish
100 g Double cream cheese
7-10 Tbsp Pepper
7-10 Tbsp Salt

Directions

1
Wash the beetroot, remove the stalk and completely cover with cold water in a pot. Bring the water to a boil with the lid closed, turn down the heat and simmer the beetroot for about 45 minutes. Rinse beetroot with cold water, peel and chop coarsely. Leave to cool.
2
Puree the beetroot, cream cheese, creamed horseradish and the shallot with a hand blender. Then season to taste with salt and pepper.