for 4 person

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

How it's done

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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