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Beetroot dip

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Ingredients for 1 servings:

  • 600 g beetroot
  • 200 g horseradish
  • 100 ml red wine or grape juice
  • 2 tbsp honey
  • 3 tbsp balsamic vinegar, red

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Slightly spicy to spicy

Boil the beets in salted water, then peel them. Once cooled, cut them into large cubes and blend them with the grated horseradish (or from a jar). Now add the red wine, honey, and balsamic vinegar and blend briefly with a hand blender. You can adjust the spiciness by adding more or less horseradish. Enjoy as a dip, a side dish for meat, for barbecues, or as a snack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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