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Beetroot cream cheese

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Ingredients for 1 servings:

  • 150 g beetroot, cooked
  • 200 g double cream cheese
  • ½ lemon(s), the juice
  • salt and pepper
  • Sugar
  • 2 tbsp horseradish, from the jar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with horseradish

Puree all ingredients together and season to taste. Tastes great on whole-grain bread.

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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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