Beetroot and Horseradish Cream
6 medium cooked beetroot (buy cooked, fresh beetroot with skins on)
½ x 185g jar creamed horseradish
Peel the beetroot (wearing gloves) and cut into short strips, the thickness of a pencil. Mix in a bowl with the horseradish, season and then transfer to an ovenproof dish.
Cover the dish with foil and roast in the over for 20 mins until piping hot, stirring occasionally.
Also great with beef – Grace’s Anchovy & Caper dressing