Creamy and tangy pureed beets with a kick of horseradish

This recipe combines the earthy sweetness of fresh beets with the sharp bite of horseradish, creating a creamy and tangy puree that is perfect as a side dish or appetizer. The vibrant color and bold flavors make it a standout dish on any table.

Ingredients

• 1 pound fresh beets, peeled and diced
• 2 tablespoons horseradish, grated
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped parsley for garnish

Directions

1. In a large pot, cover the diced beets with water and bring to a boil. Cook until the beets are tender, about 20 minutes.
2. Drain the beets and transfer them to a food processor. Add the horseradish, sour cream, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Taste and adjust seasoning as needed. Serve the puree topped with chopped parsley.

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