Baked beetroot with horseradish

Baked beetroot with horseradish

Total: 2 hr 15 min. | Active: 40 min.
vegetarian
Nutritional value / person: 424 kcal
, Fat: 40 g
, Carbohydrate: 9 g
, Protein: 6 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Horseradish mixture

150 g soft goats' cheese
200 g crème fraîche
2 tsp grated horseradish in a jar
salt and pepper to taste

Beetroot

2 tbsp olive oil
¼ tsp ground cardamom
1 tsp salt
a little pepper
4 raw beetroots (approx. 300 g each)

Crumble

30 g hazelnuts, coarsely chopped
30 g white flour
2 sprig thyme, leaves torn off
¼ tsp salt
30 g butter, soft
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How it's done

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Horseradish mixture

Mix the soft goat's cheese, crème fraîche and horseradish, season, cover and chill.

Beetroot

Combine the oil and ground cardamom, season, wash the beetroot thoroughly, brush with the seasoned oil, place on a baking tray lined with baking paper.

Bake

Approx. 1 h 20 mins. on the bottom shelf of an oven preheated to 180 °C. Remove.

Crumble

Mix the nuts, flour, thyme and salt, add the butter, mix with a fork until the mixture is crumbly.

Return to the oven

Place the crumble on the baking paper next to the beetroot. Return to the oven for approx. 15 mins. Plate up the beetroot with the horseradish mixture, sprinkle the crumble on top.

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