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Quick No-Cook Beet Horseradish Spread

quick no cook beet horseradish spread - featured image

A vibrant, tangy, and creamy no-cook spread made with cooked beets, horseradish, and Greek yogurt. Ready in just 15 minutes, perfect for snacks, appetizers, or sandwiches.

Ingredients

Scale
  • 2 medium cooked beets, peeled and chopped
  • 2 tablespoons prepared horseradish
  • 1/2 cup plain Greek yogurt (full-fat or low-fat)
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon fresh dill or parsley, chopped (optional)

Instructions

  1. If using pre-cooked beets, peel and roughly chop them into quarters.
  2. Place chopped beets, horseradish, Greek yogurt, lemon juice, and minced garlic into a blender or food processor.
  3. Add olive oil, salt, and black pepper.
  4. Pulse the mixture until desired texture is reached, keeping it a bit chunky or blending smoother as preferred.
  5. Taste and adjust seasoning by adding more horseradish, lemon juice, salt, or pepper as needed.
  6. Stir in chopped dill or parsley by hand if using.
  7. If spread is too thick, add a teaspoon of water or olive oil at a time to loosen.

Notes

Use pre-cooked beets for a true no-cook recipe. Adjust horseradish to taste as it varies in heat by brand. For a vegan version, substitute Greek yogurt with coconut or cashew yogurt. Avoid overblending to maintain texture. Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Keywords: beet spread, horseradish spread, no-cook recipe, quick snack, appetizer, healthy dip, vegetarian, gluten-free