For the beet spread, wash the beet, boil and let cool. Remove the peel and the root, cut half of the tuber into small cubes and puree with whipped cream.
Mix the cream cheese with oil until smooth. Select the herbs, wash, dab dry and chop coarsely. Wash the organic orange hot and thinly grate the peel.
Add everything to the cream cheese and mix. Season with salt, pepper and a pinch of garlic.
Preparation Tip:
Serve the beet spread with fresh bread and butter. A wonderfully fresh aromatic spread. You can vary the amount of horseradish depending on your preference for spiciness.
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