Roasted beetroot with horseradish-almond sauce
Course: Veggies, SidesCuisine: Mediterranean
Servings
4
Preparation
1
hour30
minutesCooking time
20
minutesTotal time
1
hour50
minutesBeetroot are already quite tasty. That’s an understatement. But they can be made even tastier by an accompanying sauce. Like this particular almond-horseradish sauce. Creamy, spicy, fresh and with a bite. If that doesn’t sound right, I just give up.
Ingredients
8 beetroot
50 gram white almonds
2 table spoons horseradish
1 table spoon white wine vinegar
100 ml vegan cream
2 eetlepels vegan milk
Bereiding
- Preheat the oven to 200 degrees. Wrap each beetroot separately in aluminum foil and roast them for about 1.5 hours. Then let them cool down a little, peel and cut into cubes.
- Grind the almonds in a food processor, not too fine, it should not be ground into powder. Then mix the almonds with the cream and milk in a small bowl. Stir in the horseradish and the vinegar. Mix everything well and then add it to the lukewarm beets. Serve and eat quickly.
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