Vegan beetroot spread
Fills a small jar | 10min | Easy
Last weekend, when Anton was cooking a delicious beetroot soup, there were a few beets left unused. We've been brainstorming ideas for more vegan spreads, and beetroot has been at the top of the list of possible ingredients so this was the perfect opportunity for some experimentation!
Well, long story short (or actually short story long) we made a beetroot, horseradish, mustard mix. And it turned out ah-mazing.
1 large beetroot
10 cm piece of horseradish
1 tbsp dijon mustard
2 tbsp of crème fraîche (we used oatlys vegan version)
- Peel the beet and horseradish
- Grate them
- Throw the grated strands into a food processor and mix on a high speed for a good 5-10 seconds
- Add the mustard and crème fraîche and blend until smooth
- Store in an airtight jar in your fridge (it'll keep for 4-6 days)
Enjoy it on bread, a cracker, as a sauce on your food or just eat it straight out of the jar like a boss. Have fun!