This is quite an assertive, tangy spread/dip, courtesy of the blue cheese and horseradish. It’s also a good relish or condiment. The blue cheese works so well with the other ingredients I can’t really recommend any substitution for it, nor do I want to really. I will say that I would not use a really expensive blue cheese, as its attributes would be diluted in the mixture. Choose beets and apples of comparatively the same size.
2 medium-sized beets
2 medium-sized apples
1/4 – 1/3 c crumbled blue cheese
1 T prepared horseradish
ground black pepper, to taste
1. Cook beets according to your preference. I like to roast them, wrapped in foil, for an hour or so.
2. Cool beets, and peel if you wish. Coarsely chop. Transfer to a food processor.
3. Core apples. Coarsely chop. Add to beets in food processor.
4. Add blue cheese and horseradish. Process to a purée, the consistency of which is up to you. Transfer to a serving bowl or storage container.