Roasted beetroot with horseradish-almond sauce

0.0 from 0 votes
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.

We bring vegan cooking to the next level

Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook

0 Comments

Submit a Comment