Try out this beetroot and cream cheese spread! This vibrant pink snack will lighten up your day!
My relationship with beetroot is a complicated one. I used to hate pickled beetroot as a child, but I started enjoying it later on, especially raw in a salad or freshly squeezed as beetroot juice.
Later on, I tried baked or pickled beetroot in combination with goats cheese and walnuts and I found it great!
Other ideas on what to combine beetroot with include: blue cheese, Dijon mustard, balsamic vinegar, walnut oil, olive oil, orange juice, lemon juice, dill, garlic, apples, horse radish, fresh herbs (like parsley, mint, tarragon, thyme or chives), honey, yoghurt or soured cream.
If you want to use your beetroot raw, remember it it will need to be chopped/sliced very thinly or juiced as it is quite hard. For most recipes, you will need to boil it or bake it until soft first.
This spread is probably my favourite beetroot recipe as it is super easy, really tasty and everyone loves the vibrant pink colour!
- 250g beetroot
- 200g cream cheese (I use the Paysan Breton Luxury Creamy Cheese)
- 50g Feta cheese
- 1 garlic clove
Wrap each whole beetroot (unpeeled) in aluminium foil, place in a baking tray and bake in the oven at 220°C (200°C fan/ gas 7) for about 90 minutes, until soft.
Leave the beetroot to cool down, then peel and chop into smaller pieces.
Peel the garlic and finely slice it.
Place the beetroot and garlic in a food processor and chop until you get a coarse mixture.
Then add the creamy cheese and the Feta cheese crumbled into small pieces.
This time leave the food processor on until a smooth creamy spread is obtained.
Serve with a piece of toast or a baguette.