Baked Beetroot with Horseradish Creme Fraiche & Spring Onions
- 3 medium raw beetroots, washed (One could substitute cooked beetroot for this dish, which also reheats well.)
- 3 tbsp crème fraîche
- 3 tsp horseradish
- 2 spring onions, sliced
- 2 tbsp chopped chives
- salt and pepper
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.