serves
4-6
prep
10 minutes
cook
2 hours
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
2
hours
difficulty
Easy
level
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
- Preheat the oven to 190°C.
- 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.
- Cool the beetroots enough to handle then peel and cut into cubes. Drizzle over 2 tablespoons of the flavoured butter and toss through.
- To make the sauce combine all the ingredients together. Season to taste.
- 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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
