Every sausage pales alongside this. And the bright colour of the beetroot really stands out against our Snøfrisk®. The flavour is another high point – it's creamy spiciness gives this spread power and substance. Who needs sausage?
Here is how you do it
Wash the beetroot, boil in salted water for approx. 60 minutes, drain and leave to cool.
Peel the garlic and chop coarsely. Peel the ginger and grate it finely. Peel the beetroot (wear gloves, beetroot will stain your hands) and cut into pieces. Purée the beetroot, garlic, honey, ginger, balsamic vinegar and Snøfrisk®.
Season the spread with salt, pepper and horseradish.
This spread is delicious on coarse rye bread and served with freshly grated horseradish and cress, but it's also perfect as a dip.
Ingredients for 4 x 200 ml jars
