for 4 people

Beetroot

600 g	raw beetroots, cut into approx. 1 cm wedges
1 tbsp	olive oil
3 sprig	rosemary, finely chopped
¼ tsp	cinnamon
1 tsp	salt
a little	pepper

Sauce

1 tsp	mustard
1 tbsp	white balsamic vinegar
2 tbsp	olive oil
1 tsp	liquid honey
1 pinch	salt
a little	pepper

To serve

200 g	crème fraîche
40 g	salted, roasted pistachios, coarsely chopped
1	organic lemon, use a little grated zest

How it's done

Beetroot

In a bowl, mix the beetroot with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly.

Sauce

In a small bowl, mix the mustard with all the other ingredients up to and including the pepper.

To serve

Spread the crème fraîche on a platter, arrange the beetroot on top, drizzle with the sauce, top with the pistachios and lemon zest.

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