| Warm Beetroot Salad with Horseradish Cream |
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Ingredients  8 medium beetroots ½ cup pine nuts 150ml crème fraiche 50 g horseradish root 1 lemon ½ bunch continental parsley Salt/Pepper Method Preheat oven to 180 degress celsius. Wash and cut the stalks off beetroot. Wrap individually in foil and place in oven to bake for 45 minutes. When cooked, open each parcel and allow to cool down until easy to handle. Peel and quarter then sprinkle with sea salt. Place on a serving platter or salad bowl. Meanwhile, mix the crème fraiche, grated horseradish root and lemon together. Toast the pine nuts and set aside. Taste the dressing for seasoning and flavor balance. You may need to add some salt or more lemon juice. Assemble by randomly placing dollops of the dressing and sprinkle with toasted pine nuts and chopped parsley. Serves 6-8 Note: You can also lightly cook fresh spinach, season the spinach with lemon juice and salt/papper then gently layer with the beetroot. This recipe was kindly shared with us by Tawnya Bahr! © Tawnya Bahr |