Roasted baby beetroot with horseradish créme
Preheat the oven to 180C/350F/Gas 4.
Put the beetroots in a small roasting tray and toss with the olive oil, honey, a splash of water and the thyme.
Roast for 40-45 minutes, depending on size. When cold, peel and chop.
Mix the beetroot into the horseradish cream together with the shallot.
Add salt, freshly ground black pepper and parsley to taste.
Serve spread on oatcakes.
It might sound fancy, but this topping is deceptively easy to make. No need for your guests to know that though…
- 2 medium beetroots
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 1tbsp honey
- Sprig of thyme
- 1 tbsp shop bought creamed horseradish sauce
- 1 shallot, finely chopped
- Salt and freshly ground black pepper
- 1tbsp fresh parsley chopped