Roasted Beetroot on Salad with Horseradish Whipped Cream

Last Updated on November 26, 2024

Roasted in foil, then sliced, decorated with whipped cream and horseradish. Served on a light salad.

Ingredients:

For 4 servings: 4 pieces of medium-sized beetroot

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4 tbsp olive oil freshly ground pepper salt For salad: 4 handfuls of mixed lettuce leaves (field greens, arugula, iceberg, etc.) 2 teaspoons of Dijon mustard 2 tsp honey 1 dl olive oil pepper salt For the horseradish whipped cream: 250 ml whipping cream 3-4 tablespoons grated horseradish (in a pinch “krenex” white pepper salt For garnish: dark creamy balsamic (optional)

Procedure:

1. Wash, dry and coat the beets in olive oil
2. Pepper and salt each tuber
3. Carefully wrap them one at a time in foil
4. Bake in the oven on a baking sheet for about 60 minutes
5. In a jar, mix mustard, olive oil, honey, pepper and salt
6. Seal, shake
7. Pour the dressing over the torn salad leaves
8. Whip the cream until stiff, lightly salt and pepper
9. Gently stir the grated horseradish into the cream
10. Remove the beetroot from the oven and, once cooled, cut it into slices
11. Lightly drizzle with balsamic
12. Serve with salad, horseradish whipped cream