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.
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.
300 g cooked beet root (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
leaves from 30 g of tarragon
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. 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 pepper.
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.
Eat any time of year.