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Creamy beet spread with quark: a pink spread from a cafeteria outcast
A smooth spread of cooked beets, quark, and plain yogurt, blended and seasoned with horseradish and lemon juice. Makes about 12 slices.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Total time
- 30 min
- Servings
- 6 servings
- Difficulty
- Easy
Beet spread with quark is a creamy pink spread made with 300 g cooked beets, 250 g quark (farmer's cheese), and plain yogurt, seasoned with a teaspoon of horseradish and lemon juice. Blend the beets with the quark until smooth for a spread that goes on easily, even on dark bread.
Beets have a bad reputation from school cafeterias, but here they taste mildly sweet and turn the bread a lovely pink. With store-bought cooked beets, the spread is ready in 30 minutes, including chilling, and makes enough for about 12 slices of bread. The horseradish adds just a little heat; you can leave it out for younger children. The spread keeps in a sealed container in the refrigerator for 2 days.
Ingredients
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Instructions
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Dice the beets
3 minCut the cooked, peeled beets into small cubes. If using vacuum-packed beets, drain off the liquid so the spread doesn't become runny. Beets stain your hands and cutting board, so wear gloves when cutting them.
Blend with the quark
5 minPlace the beets in a tall container with the quark and yogurt, and blend with an immersion blender until smooth and pink. For a coarser spread, grate the beets on the finest side of a grater and simply stir them into the quark.
Season
2 minStir in the horseradish, lemon juice, salt, and black pepper. Taste and add a little more horseradish or salt, if desired.
Chill
20 minCover the spread and refrigerate for 20 minutes to let it thicken slightly and allow the flavors to blend.
Serve
Spread on dark or whole-grain bread, crescent-shaped bread rolls, or crusty rolls. Refrigerate any leftovers in a sealed container and use within 2 days.
Tip: Cook raw beets in their skins in salted water for 45–60 minutes, until a knife pierces them easily, then let cool. For a packed snack, pack the spread separately so the bread doesn't turn pink and soggy.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 74 kcal
- Protein
- 6.8 g
- Carbohydrates
- 6.9 g
- of which sugars
- 5.4 g
- Fat
- 2.3 g
- of which saturates
- 1.5 g
- Fiber
- 1.5 g
- Salt
- 0.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krémová cviklová nátierka s tvarohom: ružový krém z postrachu školských jedální
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