1. Drain the beetroot in a sieve, pat dry and cut into small cubes. In a tall container, blend with an immersion blender together with oil, salt, and pepper. Cut a lemon in half and squeeze out the juice.
2. In a bowl, mix the cream cheese with crème fraîche, horseradish, honey, 1 tablespoon of lemon juice, salt, and pepper thoroughly.
3. Gently fold the beetroot puree into the horseradish cream to create a marbled effect.
Enjoy your meal!
Tip: This dip goes wonderfully with crackers or bread.
Nutrition per serving
kcal: 265
Protein: 5 g · Fett/Fat: 20 g · Carbs: 18 g
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