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A great puree of roasted beetroot and garlic, great with warm crusty bread or with a nice brie cheese or stilton
Bake beetroots at 180 degrees for 35-40 mins until beetroot is tender and the skin starts to come away. Allow them to cool and peel, roughly chop them and place in a food processor or blender. Add vinegar, garlic, and horseradish and pulse in processor pouring olive oil in a steady stream to the mixture forms a 'paste like' texture. Season with sea salt and fresh pepper. Serve with good cheese and fresh water crackers.
To preserve the beetroots colour and nutrients, rinse and brush clean before baking, DO NOT remove the skin or root until after cooking.
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