Roasted beetroot with horseradish crème fraiche

Ingredients

• 4 medium beetroots, washed (see Note)
• 20 g butter, cut into small cubes
• 1 chicken stock cube, crumbled
• small handful each of picked parsley, dill and chervil
• handful whole almonds or hazelnuts, roasted and chopped

Sauce

• 100 ml crème fraiche
• 1 tsp horseradish cream
• 1 tsp mustard
• splash of white wine vinegar

Instructions

1. Preheat the oven to 190°C.
2. Place each beetroot on 1-2 pieces of foil. Add a few knobs of butter and some of the crumbled stock cube and wrap up. Place on a tray and roast in the oven for 2 hours or until tender when pierced through the centre with a skewer.
3. Cool the beetroots enough to handle then peel and cut into cubes. Drizzle over 2 tablespoons of the flavoured butter and toss through.
4. To make the sauce combine all the ingredients together. Season to taste.
5. Spread sauce onto a platter and top with beetroot, herbs and nuts.

Note

If the beetroot come with leaves, the smaller leaves can be used (washed) in the salad, along with the herbs.