Beetroot Curd
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 tuber beetroot, large, cooked
- 250 g low-fat quark
- 2 tablespoon pumpkin seed oil, Styrian
- a bit salt
- some cumin
- possibly horseradish
Print Recipe
Pin Recipe Instructions
- Puree all ingredients until the mixture is creamy and smooth. If you like, you can add a little horseradish for a little spiciness.
- Goes well as a spread or as a dip with jacket potatoes.
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