Beetroot is glorious in all it's forms - raw, roasted, in juices or in baking. This dish turns beetroot into something special and a little bit fancy.
I've made a silky dairy free walnut cream spiked with sharp horseradish. This sits beautifully on top of beetroot wedges that have been roasted with maple syrup and thyme leaves. Generous amounts of finely chopped dill finish this off perfectly.
This dish would make an elegant appetiser for a dinner party, it would also be lovely on top of a grain risotto or as part of a mezze or tapas style meal. Given the lovely colours this would also be pretty fitting as part of a valentines day meal too.
Maple thyme roasted beetroot w/ walnut & horseradish cream
3 large beetroots - peeled and chopped into wedges
1 Tbsp maple syrup
handful of thyme stems
oil for roasting
1 cup walnuts - soaked overnight or all in water. Rinsed well.
1/2 cup water
2 tsp prepared horseradish (or more if you are a horseradish fan like me)
juice of 1 lemon
pinch of sea salt
Dill for garnishing
Place your chopped beetroot, maple syrup and thyme leaves into a roasting dish. Toss well with oil to ensure the beetroot are well coated. Sometimes it's easier to add the maple syrup once the beetroot has been in the oven for ten minutes or so and is hot. Roast until the skin starts to crinkle and the beetroot is tender.
Walnut & horseradish cream
Place your soaked walnuts, horseradish, lemon juice, water and sea salt into a high speed blender or into a jug to use with a good hand blender.
Blend until silky smooth. Taste and adjust seasoning if necessary
Lay the beetroot out on a platter. Serve the walnut cream drizzled on top or alongside. Garnish with generous amounts of finely chopped dill.
(The beetroot can bleed into the dressing if left sitting so combine just before serving)