Preparation

1

Step 1

Cook the beetroot in salted water with a little caraway seed for 45 minutes.

2

Step 2

Peel the beetroot, cut into cubes and leave to cool.

3

Step 3

Peel the onion and cut it into cubes.

4

Step 4

Blend the beetroot and onion cubes with a hand blender until smooth.

5

Step 5

Add the lemon juice and the double cream cheese and puree again.

6

Step 6

Add the freshly grated horseradish.

7

Step 7

Season the dip with freshly ground pepper and a pinch of sugar.

8

Step 8

Pour into small jars, refrigerate and enjoy within 2-3 days.

For the recipe, you'll need:

Ingredients

Portions

3

Food

  • 1.0 Beet tuber
  • Salt water
  • Caraway seeds
  • 0.5 small red onion
  • 1.0 tsp Lemon juice
  • 100.0 g Cream cheese
  • Ground pepper
  • 1.0 Pinch Sugar
  • 1.0- 2.0 tbsp Freshly grated horseradish
  • Sunflower seeds and sesame seeds for sprinkling