Beetroot spread

Beetroot and milk thistle spread is tasty, nutritious and, thanks to the oil, full of healthy fats that support liver regeneration and overall health. Try our recipe  

• 2 medium-sized beetroots (boiled or roasted)
• 1 tablespoon milk thistle oil
• 100 g cottage cheese or cream cheese (you can also use a plant-based version)
• 1 clove garlic (crushed)
• Juice of 1/2 lemon
• Salt and pepper to taste
• Pinch of cumin (optional)
• Fresh herbs and nuts for decoration

Boil the beetroot until soft or bake it in the oven at 180°C for about 45-60 minutes, until soft. Let cool, peel and cut into smaller pieces.
Grate the beetroot finely, add cottage cheese (or cream cheese), crushed garlic, lemon juice, oil, salt, pepper and a pinch of cumin.
Mix everything well and add salt if necessary, add lemon juice or pepper.
Serve the spread garnished with fresh herbs, for example with rye bread, drizzled with milk thistle oil.