Roasted Beetroot with Horseradish Crème Fraiche

Cook Time 2 hours 30 minutes

Servings 4-6 as a side

Ingredients

20g butter, cut into small cubes 

1 chicken stock cube, crumbled  

4 medium beetroots, washed

1 small handful each of picked parsley, dill and chervil 

1 handful of whole almonds or hazelnuts, roasted and chopped 

Sauce 

100ml crème fraiche 

1 tsp horseradish cream

1 tsp mustard 

A splash of white wine vinegar 

Method

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, nuts and herbs.