Instructions

Follow the steps and taste along the way.

1. Prepare the beet

   Preheat the oven to 200 °C. Wash the beet thoroughly, pat it dry, and rub it with the olive oil.

   

2. Roast the beet until tender

   Wrap the beet in aluminum foil, place it on a baking sheet, and roast for about 55–65 minutes. It is ready when the tip of a knife slides easily into the center.

   

3. Peel and chop

   Let the roasted beet cool for about 15 minutes, until it is easy to handle. Peel it and cut it into smaller pieces.

   

4. Blend the spread

   Put the beet in a bowl with the cottage cheese, yogurt, grated horseradish, and lemon juice. Blend in short pulses until creamy, leaving a few small pieces of beet.

   

5. Season and serve

   Stir in the chives, salt, and black pepper. Taste: the lemon juice should balance the beet's sweetness, and the horseradish should be noticeable but not overpoweringly hot. Serve chilled or after resting briefly at room temperature.