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Ingredients
Method
- 4 raw beetroot
- 4 tbsp red wine vinegar
- 5 sprigs of thyme
- 4 slices of sourdough
- 2 tbsp creamed horseradish
- A few snipped chives
- Preheat the oven to 180C. Scrub the beets very well, then chop into chunky wedges and place in a roasting tin. Add the thyme, vinegar and 4 tbsp of water, toss to coat, then cover with foil and roast for 45 mins.
- Just before serving, toast the bread and spread with a good dollop of horseradish. Top with the roasted beets, sprinkle with chives, season well and enjoy!
55 mins
4 serving
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