Beetroot and egg garlicky mayo spread from Kapusta: Vegetable-Forward Recipes from Eastern Europe (page 60) by Alissa Timoshkina

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Notes about this recipe

  • Lepa on December 05, 2025

    I used precooked beets from the store but am guessing this would be better with roasted beets. Also, this is not the place for your jammy eggs because the egg is grated into the dip. Otherwise this was a nice on a piece of sourdough. The garlic and horseradish contrast well with the sweet beet flavor.

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