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

You may also like

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...