Roasted baby beetroot with horseradish crème
Prep time
5 minutes
Difficulty
Easy
Cooking time
40 minutes
Servings
12
Overview
This classic combination of beetroot and horseradish creates a delicious tangy topping when served on top of Nairn’s Rough Oatcakes. This makes a wonderful, healthy canapé or snack, and stands out with its vibrant colour.
Recipe by Christine Bailey
Ingredients
- 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
