Enjoy this purple Baked Beetroot with Horseradish Cream. If you do not have horseradish, you can use wasabi paste or your favoutite spicy mustard. Baked Beetroot with Horseradish Cream is a veggie friendly side perfect for barbeques. Beetroot is an easy-to-grow and colourful crop in the garden and makes for a tasty and versatile ingredient in your meals.
Baked Beetroot with Horseradish Cream Recipe
Serves 4
Ingredients:
4 large beetroot, peeled
1 cup sour cream
3 tbsp store-bought horseradish
2 tbsp tarragon leaves, plus extra to serve
Method:
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.
Place sour cream, horseradish, and tarragon in a small bowl. Season with sea salt and freshly ground black pepper and mix to combine.
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.
