Beetroot is an easy-to-grow and colourful crop in the garden and makes for a tasty and versatile ingredient in your meals.
4 large beetroot, peeled
1 cup sour cream
3 tbsp store-bought horseradish
2 tbsp tarragon leaves,
plus extra to serve
1 Preheat oven to 180°C. Wrap beetroot in aluminium foil, place on a baking tray, and bake for 1 hour, or until tender in the middle when you test it with a skewer.
2 Place sour cream, horseradish, and tarragon in a small bowl. Season with sea salt and freshly ground black pepper and mix to combine.
3 To serve, cut a cross into the top of each beetroot and make a cavity. Spoon a generous dollop of horseradish cream into each cavity. Season with sea salt and freshly ground black pepper and sprinkle with extra tarragon.