Beetroot Blue Cheese Spread
- 125 g mashed potato
- 125 boiled mashed beetroot (roasted)
- 200 g pickled beetroot (finely grated)
- 150 g cream cheese
- 100 g crumbled blue cheese (Stilton, Gorgonzola, Roquefort, to taste)
- ½ tsp ground black pepper
- In a bowl combine all ingredients, season with grated black pepper, mix well.
- Serve with baked potatoes, or with slice of rye bread, or as a dipping sauce.