John Myers
Ingredients for 1 servings:
- 200 g sheep’s cheese
- 300 g cream cheese, optionally light, or goat’s cheese
- 200 g Cheddar cheese or Swiss hard cheese
- 200 g beetroot
- 5 tsp horseradish
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
vegetarian
Cook the beets until tender and then let them cool. Peel them and, easiest of all, place them in a food processor and puree. Since you’re already using the food processor, you can of course continue processing the other ingredients there as well; this will make the spread very fine and creamy. Otherwise, if you prefer the more “natural” version, you can continue here. In a 3-liter bowl, use a fork to break up the feta cheese, then add the cream cheese, finely chopped beets, and 4-5 teaspoons of horseradish and stir through. Next, grate the cheddar cheese with a coarse grater and add it to the bowl with the other ingredients and continue stirring. Season to taste and add more horseradish if necessary. It will easily keep for 2 weeks in an airtight container in the refrigerator.
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