Red Beet Spread and Deviled Eggs
This is also a recipe for red beet deviled eggs.
FOR THE SPREAD:
8 ozcream cheese, softened cut in pieces
1 1/2 ccooked -cut up red beet (1 cooked medium beet) or 1 can plain beets,drained
1 Tbsplemon juice, fresh
1 tspbalsamic vinegar,adjust to your taste
2 tspgranulated sugar, adjust to your taste
·dash of black pepper
How to Make Red Beet Spread and Deviled Eggs
- 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.
Great spread on roast beef sandwiches, or French bread or as a dip for veggies, on crackers.....
- 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.