Fein herb, samtig, zugleich süß-säuerlich, so lässt sich das Gefühl vielleicht am ehesten beschreiben, den die Creme beim Verzehr am Gaumen auslöst. Ein perfekter zwischendurch-Snack, wie hier, auf frisch gebackenem Sauerteigbrot oder im Dressing zu Salat, als Basis für Suppe oder einfach als Dip für Gemüse.


3 Knollen Rote Bete

1 Stücken Meerettich (oder 50g geriebenen aus dem Glas)

100 g Mandeln, gehackt

2 EL Sonnenblumenöl

1 EL hellen Balsamico-Essig



Einen kleinen Topf mit kräftig gesalzenem Wasser aufstellen. Rote Bete wahlweise im Ganzen kochen, dann pellen oder wenns schnell gehen soll, vorher schälen und vierteln. Das Wasser sollte die Bete gerade knapp bedecken, nicht den ganzen Topf ausfüllen, sonst landen die schönen Nährstoffe alle im Wasser.

Während die Knollen etwas abkühlen, die gehackten Mandeln vorsichtig in einer beschichteten Pfanne rösten. Den Meerettich (etwa ein Daumen lang) schälen und fein reiben und zusammen mit der Roten Bete, den Mandeln und den übrigen Zutaten zu einer glatten Masse pürieren.

Schmeckt oberlecker auf frisch gebackenem Brot mit etwas Ziegen- oder Hüttenkäse, caramellisierten Nüssen und ein paar Gartenkräutern.

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