Vegan beetroot and horseradish spread

Vegan beetroot and horseradish spread with walnuts, olive oil and apple cider vinegar: creamy, punchy and quick to make for bread, roast vegetables or as a dip.

At a glance

• Serves 6
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 80 kcal per serving
• Protein: 2 g
• Fat: 4 g
• Carbs: 8 g

Ingredients

• 250g beetroot
• 30g walnuts
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tsp horseradish
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · stick blender · chopping board · knife

1. Cut the beetroot into rough chunks. Toast the walnuts briefly in a dry frying pan until fragrant.
2. Put the beetroot, walnuts, horseradish, olive oil and apple cider vinegar into a tall blending jug. Blend everything finely until creamy.
3. If the spread seems too firm, add water a splash at a time. Keep blending until the texture is smooth and spreadable.
4. Season to taste with salt and pepper. If you like it hotter, work in a little more horseradish.
5. Spoon the spread into a clean jar and seal it well. Keep it in the fridge.
6. To serve, spread it on hearty bread or serve it as a dip with roast vegetables and potatoes.

Good to know

This spread is earthy, fresh and pleasantly hot. Quick to make, clear in flavour and lovely and creamy. In the fridge it simply waits for the next slice of bread.

Swaps

Walnuts → cashews (milder flavour, a little creamier); Olive oil → avocado oil (similar monounsaturated fat content); Apple cider vinegar → lemon juice (provides vitamin C, fresher flavour); Horseradish → unsweetened mustard (milder, a little less heat depending on the type)

Allergens

Contains walnuts as an allergen; horseradish can quickly be too hot for children, and during pregnancy the spread is fine in normal amounts with fresh ingredients and proper chilling.

Dairy-free recipes