Keyword: 5 ingredients or fewer, Beetroot, Dip, Wheat
300gCooked beetrootIf you buy it ready cooked, make sure it's not pickled
180gVery thick sour cream
30gHorseradish sauce or 1 tsp grated fresh horseradish
30gCornichons (or dill pickle)
Salt and pepper to taste
Cook the beetroots whole (skins and tops and tails on) in plenty of boiling water. 60 minutes for a large and 30 minutes for small. If you do this in a pressure cooker it halves the time.
Let them cool and then remove them from the water (in the sink) and slip the skins off with your hands. Remove the top and the tail. Pepper.
Chop roughly and put it in a magimix.
Add the rest of the ingredients and pulse until the spread is smooth. Taste it and adjust for salt and
If you find the spread is too runny, eat it up and make it again. However, when you make it again, start the day before you want to make it.
Cook and skin the beetroots and then put them in a colander. Put the colander in a bowl and then put the whole thing in the fridge over night. .
Don't cover it. That way the beets will dry out a bit and your spread will be thicker.
Although shown with plain old store bought crackers (you don't HAVE to make the bread) this spread goes perfectly with rye bread, both on its own and as a "schmear" between the bread and, for example, smoked trout or salmon.