Prep time:

Cooking time: 1 hour 30 minutes

Total time:

Serves: 6

3 Medium Raw Beetroots, washed

3tbsp Creme Fraiche

3tsp Horseradish

2 Spring Onions

2tbsp Chopped Chives

Salt and Pepper

Based in Kent, Juliet’s Catering creates innovative, creative and individually designed menus for a range of events including weddings, charity balls, dinner or drinks parties and social occasions. To find out more, visit www.julietscatering.co.uk

  1. Pre-heat the oven to 180°C
  2. Wrap each beetroot in foil, place in a roasting tin and bake for 90 minutes, or until cooked.
  3. Leave to cool, then peel and slice the beetroot.
  4. Mix the crème fraîche and horseradish together, stir in the spring onion and chives and season.
  5. Spoon over the beetroot and pop into a hot oven for 10 minutes in order to heat through.

  • words:
  • pictures: David Merewether

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