Beetroot and Chives Spread with Pine Nuts

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	35 mins
Course	Sauce
Cuisine	European
Servings (Default: 8)

Ingredients

Beetroot and Chives Spread with Pine Nuts

Instructions

Roast the pine nuts in a coated pan without fat and allow to cool.
Cut the chives into small rolls.
Cut the beetroot into large cubes. Then puree these with the hand blender. Allow the puree to drain through a close-meshed sieve for a few minutes.
Thoroughly mix the drained puree, sour cream and horseradish and season well with salt and pepper.
Put about a handful of the pine nuts and chives aside for decoration. Fold the remaining pine nuts and the chives into the beetroot mixture.
Best place the spread on fresh bread and enjoy sprinkled with the rest of the chives and pine nuts.
When sealed airtight in a glass, the spread can be kept in the refrigerator for up to 7 days.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.