Recipe from What's For Lunch, Honey?
1 kg small beetroot, washed and quartered
1 tablespoon butter - melted
Coarse sea salt
1 bunch chives, chopped
200g apples, grated
2 teaspoons horseradish
1 tablespoon fresh lemon juice
400g quark - use sour cream as a substitute
1 teaspoon honey
Salt and pepper
Pre-heat the oven to 200 degrees C. Pour the lemon juice over the grated apple juice to keep from turning brown.
Mix the butter and salt together and brush the beetroot quarters with it. Place the beetroot on a baking tray and bake for approx. 1 hour or until they are soft.
In the meantime, prepare the dip by mixing together quark, cream, horseradish and honey in a small bowl. Add the grated apple and chives, salt and pepper to taste. Cool.
Once the beetroot is ready gently peel off the skin and serve, sprinkled with
sea salt and the apple-horseradish dip.
- Use thin rubber gloves when working with the beetroot as these will protect your hands from taking on a funny color.
- If you are not a beetroot fan substitute with rutabaga. The rutabaga however will take about 30 minutes in the oven.
- Serve the beetroot sliced and allow to bake more crispy. This makes great chips-like snacks.