Roasted beetroot with horseradish-almond sauce

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Recipe by Damaris Beems Course: Veggies, SidesCuisine: Mediterranean
Servings

4

Preparation

1

hour 

30

minutes
Cooking time

20

minutes
Total time

1

hour 

50

minutes

Beetroot 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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