You should definitely try our fine and healthy beet cream. Refined with fresh horseradish, it gets a slightly spicy note. You can spread it on bread or use it as a dip for vegetables. This cream is not only a real treat in terms of taste, but also visually through its beautiful red color a real feast for the eyes on any buffet.
Did you know that beet is in season from September to March? That’s why it’s also one of the autumn winter vegetables. Beet is a root vegetable and gets its typical red color from the pigment betanin. It provides you with many healthy vitamins and minerals. The healthy vegetable can help lower blood pressure and is good for our cardiovascular system. To benefit from these healthy ingredients, you should buy the red tuber as fresh and regional as possible.
Horseradish is well known as a medicinal plant. The pungency it contains makes it particularly healthy. The mustard oil glycosides act against germs and pathogens and can inhibit inflammation. However, these mustard oils are only released when you grate the root. In addition, horseradish is an extremely healthy vitamin C supplier and thus supports your immune system.
Enjoy preparing this colorful and healthy cream!
Ingredients for Beetroot Cream with Horseradish
- 300 g cooked chickpeas
- 7 cooked beet tubers
- 50 g fresh horseradish
- 1-2 cloves of garlic – to taste
- 1 lemon – squeezed
- 1 tsp sesame paste (tahini)
- 30 g sunflower seeds
- ¼ tsp sea salt
- Pepper
Preparation of Beetroot Cream with Horseradish
Step 1
Peel the fresh horseradish and grate it very finely on a raw food grater.
Step 2
Roast 30 g of sunflower seeds in a pan for a few minutes.
Step 3
Put 300 g of cooked chickpeas, the cooked beet tubers and 1-2 cloves of garlic in a blender and blend the ingredients well.
Step 4
Now add the grated horseradish, 1 tsp tahini, some lemon juice and the roasted sunflower seeds. Mix everything well again. If the cream is still too firm, you can add a little water until the desired creaminess.
Step 5
Finally, season with sea salt and pepper.
Tip:
If you use dried chickpeas, soak them overnight. The cream will keep for several days in the refrigerator.
