Beetroot Spread with Goat’s Cheese and Horseradish
Cooked beetroot and soft goat’s cheese make a creamy, slightly textured spread, with horseradish adding just enough sharpness. A little lemon juice and fresh chives keep the flavour bright and savoury. Serve it on toast, rye bread or crispbread for a quick breakfast.
Nutrition
- Calories 295kcal 146kcal
- Fat 22.0g 10.9g
- Carbs 8.2g 4.1g
- Protein 15.4g 7.6g
- Fibre 3.0g 1.5g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
What I like most about this spread is how the earthy beetroot works with the creamy goat’s cheese and sharp horseradish. The lemon juice lifts the flavour, while the chives keep it fresh and savoury.
Tips and Variations
- Choose plain fresh goat’s cheese for a tangier taste, or use honey goat’s cheese if you like it a bit sweeter.
- Add more horseradish for extra heat, or another teaspoon of lemon juice for a sharper taste.
- Blend for a short time if you like a chunky texture, or process longer for a smoother spread.
- Serve it on wholemeal toast, sourdough, rye bread, oatcakes, or crispbread.
- Add sliced cucumber, radishes, rocket, or tomatoes on top for extra freshness.
- Try the spread as a filling for sandwiches or wraps, or serve it as a dip with raw vegetables.
- Finish with chopped walnuts, pumpkin seeds, black pepper, or extra chives.
Meal Storage
Keep the beetroot spread in an airtight container in the fridge for up to 3 days. If some liquid separates, just give it a stir before serving.
Freezer tips
Frequently Asked Questions
Beetroot spread keeps for up to 3 days in an airtight container in the fridge. Stir before serving and use a clean spoon each time.
Yes, vacuum-packed cooked beetroot works well and saves time. Just drain it thoroughly before blending so the spread doesn’t get too wet.
Serve it with wholemeal toast, sourdough, rye bread, oatcakes, or crispbread. It’s also great as a dip with cucumber, carrots, peppers, celery, or radishes.
Yes, you can leave out the horseradish for a milder flavour. Try adding a bit more lemon juice, black pepper, or a small amount of Dijon mustard instead.
Yes, you can use feta instead. It will make the spread a bit saltier and firmer. Add a spoonful of Greek-style yoghurt or a little extra lemon juice if you need to help it blend smoothly.
Yes, you can make it up to 3 days ahead and keep it covered in the fridge until you need it.
Closing Note
This beetroot spread is a great savoury breakfast to keep in the fridge, especially if you want a change from eggs or yoghurt. Spoon it onto toast or crispbread and add some fresh vegetables on the side. For another easy homemade spread, check out this carrot spread for toast and sandwiches.
- 💪 High Protein
- 🍃 Lighter
- ⏱️ Ready in 30
- 🍞 Lower Carb
- 🚫 Not Freezer Friendly
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