Summary

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

1. Roast the pine nuts in a coated pan without fat and allow to cool.
2. Cut the chives into small rolls.
3. 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.
4. Thoroughly mix the drained puree, sour cream and horseradish and season well with salt and pepper.
5. 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.
6. Best place the spread on fresh bread and enjoy sprinkled with the rest of the chives and pine nuts.
7. When sealed airtight in a glass, the spread can be kept in the refrigerator for up to 7 days.