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
- 4 beetroot, cooked
- 250 g sour cream
- 1 bunch chives
- 2 tablespoon horseradish, grated
- 75 g pine nuts
- salt and pepper
Print Recipe
Pin Recipe 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.
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