Beetroots are plentiful at any time of year and have the benefit of being inexpensive to buy and very easy to grow – even in pots! This spread is bright wiath that fantastic purple beetroot colour and uses one of my favourite herbs of all time: tarragon. There are various types of tarragon (you can read about them here) so just use the one you can get and if you find it does not have a lot of flavour, use a different one next time. This is the fourth recipe from Bread and Spread. You can find the previous one here.
Beautiful Beetroot Dip
- 300 g Cooked beetroot If you buy it ready cooked, make sure it's not pickled
- 180 g Very thick sour cream
- 30 g Horseradish sauce or 1 tsp grated fresh horseradish
- 30 g Tarragon leaves
- 30 g Cornichons (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.