Pink Beet Spread with Horseradish and Chives

Instructions

1. 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. 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. 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. 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. 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.