This deep burgundy spread is full of the bright flavors of lemon and horseradish adds color and vibrance to any meal or snack. It pairs nicely with fresh veggies, crackers, chips or warm flat bread.
Prep time:10 minutes
Cook time:30 minutes (if steaming your own beets)
- Enough beets to yield ~ 2 cups cubed beets (or 1, 15 oz can of beets, drained)
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1-3 teaspoons horseradish, depending on preference
- 1 tablespoon freshly squeezed lemon juice
- Sea salt and freshly ground pepper to taste
- Vegetable peeler
- Food processor
Step 1. Prepare the beets
Wash, de-stem and peel the beets.
Cut the beets into 1/2 in cubes.
Place the beet cubes in a vegetable steamer.
Bring to a boil, reduce to a simmer and steam until tender, approximately 25 minutes.
Step 2. Blend
Combine all the ingredients in a food processor.
Add additional oil until the desired consistency is reached.
Store refrigerated in a glass airtight container for up to a week.