in Recipes

Beetroot dip

updated

Spread the love

Ingredients for 4 servings:

  • 500 g beetroot, pre-cooked
  • 1 bunch of chives
  • 250 g goat’s curd
  • 150 g goat’s yogurt
  • 3 tsp table horseradish
  • 1 tsp brown sugar
  • e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

for cow’s milk allergy

Cut the beetroot into very small cubes and the chives into small rolls. Mix the quark and yogurt with the horseradish, 3/4 of the chives, and the beetroot. Season to taste with sugar, salt, and pepper. Sprinkle the remaining chives on top as a garnish. Let it sit for a few hours. Tip: You can also replace the quark and yogurt with soy products, making the dip vegan.

Facebook Comments

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.

American pancake without egg

Beetroot dip