John Myers
Beetroot Rolls with Horseradish Filling
The perfect beetroot rolls with horseradish filling recipe with a picture and simple step-by-step instructions.
- 3 Boiled beetroot
- 70 g Cream cheese
- Horseradish fresh or from the jar
- Salt, pepper, 1 clove of garlic
- Boil the beetroot in salt-vinegar-water until it is easy to pierce (duration depending on size 30 – 60 min) and let cool (pre-cooked beetroot are of course also suitable)
- Slice the beetroot into wafer-thin slices.
- Mix the cream cheese with the finely grated horseradish and the spices.
- Always place 2-3 slices of the beetroot overlapping on the hand, a dollop of cream cheese on top and carefully roll up. Cut the rolls in half and arrange on a plate with a little salad. Finished.
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