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Ingredients (8)

  • 2 medium roasted and peeled beets
  • 2 teaspoons horseradish cream
  • 2 teaspoons cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon finely chopped fresh dill
  • Kosher salt
  • Granulated sugar
  • Freshly ground black pepper
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Nutritional Information
  • Calories150
  • Fat14.52g
  • Saturated fat2.46g
  • Trans fat
  • Carbs4.9g
  • Fiber1.21g
  • Sugar3.57g
  • Protein0.76g
  • Cholesterol3.45mg
  • Sodium33.83mg
  • Nutritional Analysis per serving (4 servings) Powered by

The flavors of Borscht make for a winning spread. Try it with smoked salmon and cream cheese or on your next turkey sandwich.

This recipe was featured as part of our Sandwich Spreads photo gallery.


  1. 1Combine the beets, a generous pinch of salt, a generous pinch of sugar, and black pepper to taste in a food processor fitted with a blade attachment and pulse until the beets are smooth, about 4 to 5 pulses.
  2. 2Add the horseradish cream and cider vinegar and, with the machine running, drizzle in the olive oil until the mixture is thick and spreadable.
  3. 3Add the dill and stir to combine.
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