Juliet's
Catering
Baked Beetroot with Horseradish Creme Fraiche & Spring Onions

Baked Beetroot with Horseradish Creme Fraiche & Spring Onions

Serves 6

Pre-heat the oven to 180°C.

Wrap each beetroot in foil, place in a roasting tin and bake for 90 minutes, or until cooked.

Leave to cool, then peel and slice the beetroot.

Mix the crème fraîche and horseradish together, stir in the spring onion and chives and season.

Spoon over the beetroot and pop into a hot oven for 10 minutes in order to heat through.

Return to Recipes