Red Beet Spread and Deviled Eggs

Pat Duran

By
@kitchenChatter

My dad's mom used to make this with beets from the garden.
This is also a recipe for red beet deviled eggs.


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Comments:

Serves:

makes about 1 cup

Prep:

5 Min

Cook:

5 Min

Method:

Refrigerate/Freeze

Ingredients

FOR THE SPREAD:

8 oz
cream cheese, softened cut in pieces
1 Tbsp
horseradish
1 1/2 c
cooked -cut up red beet (1 cooked medium beet) or 1 can plain beets,drained
1 Tbsp
lemon juice, fresh
1 tsp
balsamic vinegar,adjust to your taste
2 tsp
granulated sugar, adjust to your taste
dash of black pepper
2 tsp
chives,optional

Directions Step-By-Step

1
Place cut up beet in blender with the cream cheese and blend and pulse until smooth and blended. add remaining ingredients into blender except chives.
Blend all and Pulse a few times. Pour into serving bowl and top with chopped chives.
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Great spread on roast beef sandwiches, or French bread or as a dip for veggies, on crackers.....
2
For Red Beet Deviled Eggs:
12 eggs, hard boiled
Enough beet spread to make a dark pink color
12 egg yolks, mashed

Place the eggs in boiling water and boil for 10 minutes. Remove from heat and test egg for doneness.(take egg from water and spin on flat surface if spins -it's done- if it wobbles it's not)
When eggs are done remove shells by peeling off carefully- starting at wide end.
Cut eggs in half lengthwise and remove yolk. Place eggs on platter. Place yolks in small bowl with enough beet spread to make a smooth dark pink color and pipe mixture into eggs on platter. Trim with a parsley sprig, if desired.
SEE PHOTO ABOVE.
3
Here's a cute bunny to put in the center ;instead of the olives for your Easter buffet.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy