Roasted baby beetroot with horseradish crème
Preheat the oven to 180C/350F/Gas 4.
Put the beetroots in a small roasting tray and toss with the olive oil, honey, a splash of water and the thyme.
Roast for 40-45 minutes, depending on size. When cold, peel and chop.
Mix the beetroot into the horseradish cream together with the shallot.
Add salt, freshly ground black pepper and parsley to taste.
Serve spread on oatcakes
This classic combination of beetroot and horseradish creates a delicious tangy topping when served on top of Nairn’s Rough Oatcakes. This makes a wonderful, healthy canapé or snack, and stands out with its vibrant colour.
Recipe by Christine Bailey
- 2 medium beetroots
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 1tbsp honey
- Sprig of thyme
- 1 tbsp shop bought creamed horseradish sauce
- 1 shallot, finely chopped
- Salt and freshly ground black pepper
- 1tbsp fresh parsley chopped