Use this earthy spread as a dip for warm, grilled pita, add it to your burgers or even throw it into roast beef sandwiches.
Servings: 1 1/2 cups
350g roasted and peeled beets (buy about 500g raw)
2 teaspoon fresh horseradish
1 tablespoon balsamic vinegar
1 clove garlic
1 teaspoon fresh thyme leaves
8 fresh mint leaves
1 teaspoon sea salt
fresh ground pepper
3 tablespoons olive oil
2 tablespoons Greek yogurt or sour cream
Into a food processor add the beets, horseradish, balsamic vinegar, garlic, thyme leaves, mint leaves, sea salt and a few grinds fresh pepper.
Puree everything until its just slightly chunky. Add 2-3 tablespoons olive oil and pulse until combined.
Taste and adjust seasoning if needed.
For a creamier condiment, stir in in 2 tablespoons sour cream or Greek yogurt before serving.