Creamy Beet and Horseradish Sauce

This is not your average horsy sauce. This sauce combines beets, horseradish, and goat milk chèvre for a beautifully colored, creamy sauce with a bit of a bite.

8 – 10 servings

Ingredients:

• 1 Horseradish Root, at least 4 inches long, peeled
• 2 medium Beets, cooked and peeled
• 4 tbsp Apple Cider Vinegar
• 2 tbsp Sugar
• 1 tsp Salt
• 8 oz. Goat Milk Chèvre (Available locally from Mackenzie Creamery)

Method:

1. Add all ingredients to a food processor and process until smooth. Store in an air tight container in the fridge.
2. Use as a dipping sauce for potatoes or as a spread on sandwiches. Enjoy!